Clafoutis Monique

    Updated: 2 days ago

    This classic French baked dessert is packed full of cherries, but you could use whichever fruit is in season.

    Serves 6 Prep 15 hours Bake 25 – 30 minutes


    • Large knob of unsalted butter for greasing

    • 75g plain flour

    • 75g caster sugar

    • 300ml full-fat milk

    • 2 medium eggs, separated

    • 2 tbsp Kirsch

    • 400g ripe black cherries, pitted

    • Icing sugar for dusting


    1. Heat your oven to 190°C. Generously butter a 25cm round baking dish.

    2. Mix the flour and sugar together in a large bowl. Combine the milk and egg yolks in another bowl, then gradually whisk into the flour to make a smooth batter. Add the Kirsch.

    3. In a separate bowl, whisk the egg whites until stiff, then lightly fold them into the batter.

    4. Warm the buttered dish in a warming oven or briefly in the heated oven. Take out the dish and pour in a little of the batter, then add the cherries, arranging them evenly around the dish. Pour on the rest of the batter, then immediately bake for 25 – 30 minutes until the clafoutis is puffed up and set.

    5. Leave to cool a little, then serve sprinkled with icing sugar. A generous dollop of crème fraîche mixed with a little sugar and Kirsch is the perfect complement. This clafoutis is also very good cold the next day.

    Taken from Paul Hollywood’s How To Bake, published by Bloomsbury

    Photograph © Peter Cassidy

    © 2020 Paul Hollywood

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