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Picota cherry clafoutis

Here is an easy recipe where you don't have to pit the cherries as they add to the flavour and stop the cherries from 'bleeding' too much into the batter. But do warn your guests about the pits!
A clafoutis is a traditional French recipe, can be served as a dessert or as a tea time treat. It's possibly even nicer the next day, I've had it for breakfast.
Course: Afternoon Tea, Breakfast, Dessert
Cuisine: French
Keyword: Cherry recipes, Clafoutis, Dessert, French desserts, Picota cherries
Servings: 8


  • Oven dish, approximately 30cm x 20cm


  • 150 g Picota cherries washed
  • 20 g butter for greasing
  • 4 eggs
  • 150 g caster sugar
  • 50 g plain flour
  • 600 ml double cream
  • 1 tsp vanilla essence or paste
  • Cup cherry brandy


  • Preheat the oven to 180cÂș
  • Butter the baking dish/tray
  • Spread the cherries in the dish
  • Whisk the eggs then add the sugar. Slowly sift in the flour, while stirring, then add the cream, whisking thoroughly.
  • Add the vanilla paste
  • Pour the batter over the cherries.
  • Bake in the oven for 30 minutes or until set. Can be served hot or cold.
  • Brush the top of the pudding with cherry brandy for added naughtiness.
  • Can be accompanied with cherry brandy for sipping.