Cook with Raymond Blanc: Cherry Clafoutis

Clafoutis is one of the great classics of French family cuisine. This dessert often features on our menus, both at Belmond Le Manoir Manoir aux Quat’Saisons and at Brasserie Blanc. It is very easy to prepare and I would go as far as to say it is ‘foolproof’. Other stone fruits, such as peaches, plums and apricots, or indeed figs, work just as well.


Serves 4
Preparation: 30 mins, plus 2 hours macerating
Cooking: 30–35 mins
Special equipment: 20cm round ceramic or cast-iron baking dish (5cm deep); cherry stoner

For the cherries
450g best-quality ripe cherries, stoned
50g caster sugar
2–3 tbsp kirsch, to taste (optional)

For preparing the dish
10g unsalted butter, melted
30g caster sugar

For the batter
2 medium eggs, free-range/organic
2 medium egg yolks, free-range/organic
30g caster sugar
50g plain flour
70ml whole milk
70ml whipping cream
½ tsp vanilla extract

To finish
1 tbsp caster sugar

For the cherries and lining the baking dish
In a large bowl, gently mix the cherries, sugar and kirsch together and leave to macerate for 2 hours.
Pre-heat the oven to 180°C.

Brush the inside of your baking dish with the melted butter, sprinkle in the sugar and tilt the dish to coat the sides and base evenly; shake out any excess.


To make the batter
In a large bowl, whisk the eggs, caster sugar and flour together.
Whisk in the milk, whipping cream and vanilla until you have a smooth batter.

Bake in the pre-heated oven for 30–35 minutes until the clafoutis is lightly risen and a knife inserted into the middle comes out clean.
Halfway through cooking, you could add a sprinkle of caster sugar to give a lovely crust to the top.
Once cooked, remove from the oven and leave to stand for about 10 minutes.
Sprinkle with a little icing sugar and serve just warm.



Recipe © Raymond Blanc
For more recipes by Raymond Blanc, visit www.raymondblanc.com