Plump juicy cherries are perfect in this tasty Cherry Clafoutis. This creamy dessert is custard like in texture, with a sweet tang of British cherries running through. Traditionally made without alcohol, this recipe has a boozy twist. It is best served warm with rich vanilla ice cream. What’s better, this recipe makes 6 individual desserts – ideal for after dinner treats!
Ready in: 45 minutes
150g caster sugar
225g cherries, whole but pitted
¼ tsp almond extract
2 large eggs and 2 egg yolks
200ml double cream
45g plain flour
Butter, for greasing
1 tbsp icing sugar
1. Pour 50g of caster sugar and Kirsch into a saucepan and simmer over a medium heat until the sugar has dissolved.
2. Tip the cherries in and allow the simmer for 2 minutes. Once a syrup has formed and the cherries have softened, pour into a bowl and leave to cool.
3. In a separate bowl, whisk together the almond extract, eggs, yolks and 100g caster sugar until smooth. Add the cream and flour then whisk again to combine. Leave to rest for 10 minutes and the mixture should become a pancake-batter type consistency.
4. Heat the oven to 180C and grease six shallow ovenproof dishes, which are approximately 10cm round. Remove the cherries from the syrup and divide across the dishes. Next, pour over the batter mix and top with the syrup.
5. Place on a baking tray and bake in the oven for 25 minutes, or until golden brown. They will deflate once out of the oven, but this is normal. Dust with the icing sugar and serve warm with your choice of ice cream.
Are you enjoying the British cherry season? Click here to see our recipe for delicious Black Forest Trifles – the perfect mix of chocolate and cherry!