Cherry clafoutis

For a delicious alternative to the cherries in the pudding recipe, you could add cut-up peaches to bake in the batter.


  • 125g plain flour
  • 2 tbsp castor sugar
  • Sea salt
  • 4 whole eggs
  • 500ml full-cream milk
  • 4 or 5 tbsp cognac
  • 50g unsalted butter, softened
  • 750g black cherries, pitted
  • Ice-cream, to serve


Preheat oven to 180C.

Sift flour into a bowl, add sugar and a pinch of salt, and whisk to combine. Add eggs and whisk the mixture until a smooth batter forms, free of any lumps. Whisk in milk and cognac.

Generously butter a 1.75-litre baking dish and place cherries over the base. Pour the batter over, place in the middle rack of the oven and cook for 45 minutes until brown and crunchy on top.

Serve warm with ice-cream.

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