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Cherry clafoutis with a raspberry caramel Recipe

Ingredients for people

  • Plain flour : 100 g
  • Caster sugar : 90 g
  • Ground almonds : 30 g
  • Whole egg(s) : 4 whole
  • Semi-skimmed milk : 120 ml
  • Double cream : 120 ml
  • Cherry(s) : 400 g

  • To line the mould(s)
  • Unsalted butter : 10 g
  • Plain flour : 10 g

  • For the sauce
  • Caster sugar : 80 g
  • Frozen raspberries : 120 g
  • Water : 80 ml
  • Grand Marnier : 50 ml
  • Icing sugar : 50 g
Method
  • 1

    Preheat the oven to 180'C.
    Butter and flour a baking dish or non-stick frying pan.

  • 2

    Place the ground almonds, flour and the sugar in a bowl. Mix and make a well in the centre.

  • 3

    Break the eggs into the well and start whisking. Add the milk and double cream and whisk until you have a smooth batter.

  • 4

    Soften the butter for the baking dish and smear the dish with the butter and then dust with the plain flour.

  • 5

    Remove the stalks and stones from the cherries. Place the cherries in the base of the baking dish.

  • 6

    Pour the clafoutis batter over the cherries and then place in the oven and bake for 30/35 minutes.

  • 7

    In the meantime, make the raspberry caramel: melt the sugar until you have a caramel. Add the raspberries, Grand Marnier and the water. Boil for 2 minutes and then allow to cool.

  • 8

    Once cooked, remove the clafoutis from the oven and allow to cool. Cut into slices and serve dusted with icing sugar and a drizzle of the raspberry caramel.

Chef's tip

«Try making this clafoutis recipe using apricots, peaches or nectarines. Vary the alcohol in the caramel by using a suitable fruit liqueur.»

A traditional French dessert from the Limousin region made with cherries.

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  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h

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