There is an abundance of cherries in the markets in the Dordogne at the moment which are ideal for making a fresh cherry clafoutis. I prefer to keep the Clafoutis in the fridge for a while before eating, dusted with a little icing sugar. This version of Clafoutis is packed with fresh cherries. You don’t need to use so many, if you prefer, and alternatively, you could use stoned cherries from a jar.



2 teaspoons vegetable oil

75 g plain flour

50 g castor sugar

4 eggs

300 ml semi-skimmed milk

800 g fresh cherries

Icing sugar for dusting

All my recipes use ingredients grown locally in the Dordogne


  1. De-stone the cherries (this takes a while)
  2. Set your oven to 220oC or gas mark 7
  3. Stir the flour and castor sugar together
  4. One by one, whisk in the eggs then add the milk
  5. Stir in the cherries
  6. Heat the oil in a shallow flan dish in the oven
  7. When the oil is up to temperature, pour in the mixture and quickly place back in the oven
  8. Cook for approximately 25 mins
  9. Leave to cool

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