Mary Berry Clafoutis Recipe

This easy clafoutis from Mary Berry is a delicious, creamy dessert that showcases ripe cherries. With a light and fluffy batter, it’s a quick treat perfect for any occasion. You can easily adapt it using seasonal fruits, making it a versatile dessert that everyone will love!

Ingredients Needed

For the cherries:

• 450g / 1 lb ripe cherries, stones removed
• 3 tbsp caster sugar (superfine sugar), plus extra for sprinkling
• 3 tbsp kirsch (optional)

For the batter:

• 20g / ¾ oz unsalted butter, plus extra for greasing
• 2 free-range eggs
• 3 tbsp caster sugar (superfine sugar), plus extra for sprinkling
• ½ tsp vanilla extract
• 1 heaped tbsp plain flour (all-purpose flour)
• 50g / 1¾ fl oz whole milk
• 75g / 2¼ fl oz whipping cream (heavy cream)
• Pinch of sea salt

How To Make Clafoutis

1. Macérate the Cherries: In a bowl, gently mix the cherries, sugar, and kirsch (if using). Leave to macerate for 2 hours.
2. Preheat the Oven: Preheat your oven to 180°C / 350°F / Gas 4. Grease a baking dish with butter and sprinkle with sugar, ensuring even coverage. Discard any excess sugar.
3. Make the Beurre Noisette: In a small pan, heat the butter until it turns a pale hazelnut color, then remove from heat and keep warm.
4. Prepare the Batter: In a large bowl, whisk together the eggs, sugar, and vanilla until creamy. Add the flour and whisk until smooth. Gradually incorporate the milk, cream, salt, and the warm beurre noisette.
5. Combine and Bake: Mix the macerated cherries and their juice into the batter. Pour into the prepared baking dish. Bake for 30-35 minutes, or until the top is slightly domed and a knife inserted into the center comes out clean.
6. Serve: Sprinkle with extra caster sugar and serve warm.

Recipe Tips

• Let Cherries Macerate: Allow the cherries to sit with the sugar and kirsch for at least 2 hours. This enhances their sweetness and flavor.
• Mix the Batter Gently: When combining the batter ingredients, mix gently to avoid overworking the flour. This helps keep the clafoutis light and airy.
• Cool Before Serving: Let the clafoutis cool slightly before serving. This helps it set and makes it easier to slice, while still being warm and delicious.

How To Store Leftovers?

• Refrigerate: First, let the leftover clafoutis cool until it reaches room temperature. Then, cover it with plastic wrap or place it in an airtight container. It can be stored in the fridge for up to 3 days.
• Freeze: To freeze, wrap the clafoutis tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 2 months. To thaw, remove it from the freezer and let it sit in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 cup (approximately 170g)

• Calories: 195
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 86mg
• Sodium: 75mg
• Potassium: 218mg
• Total Carbohydrate: 27g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Apple Cupcakes
• Mary Berry Chicken Noodle Soup
• Mary Berry Lemon Courgette Cake
• Mary Berry Biscuit Base Lemon Meringue Pie