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Warm Cherry Clafoutis - Serves 3-4

Warm Cherry Clafoutis

This recipe is equally good with other seasonal fruit, like blueberries or stoned plums. You can also serve this with warm caramel or chocolate sauce. Add a tiny touch of yeast to the recipe to inflate the mix. Coating the flan dish with unsalted butter, icing sugar and cocoa powder gives extra crust, flavours and colour.

Jean-Christophe Novelli A tip from

This is a wonderful summertime dessert and is well worth the effort of stoning the cherries. I use the wonderful British home-grown cherries as they cook well and burst with flavour. This recipe is nearly as good as the one made by the mother of my childhood best friend Jean Louis Farjot from Brittany, also a great chef.


1. Preheat the oven to 200°C/Fan 180°C/Gas 6, and grease a 22cm x 30cm china flan dish. Pour the kirsch over the cherries and leave to infuse while you make the batter.

2. Beat the eggs and the salt together, add the flour and sugar, and stir to combine. Pour in the milk gradually, a little at a time, stirring constantly. Stir in the vanilla sugar or essence.

3. Sprinkle the flan dish with some icing sugar and cocoa powder, and then pour in the batter. Scatter the infused cherries and the kirsch across the top – they will sink in.

4. Bake in the preheated oven for 45 minutes or until set.

5. Serve warm, sprinkled with icing sugar.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.


  • 20ml kirsch
  • 750g ripe cherries, with stones removed
  • 6 medium eggs
  • pinch salt
  • 100g self-raising flour, sifted
  • 90g caster sugar
  • 250ml milk
  • 1 x 2g sachet vanilla sugar, or 2–3 drops vanilla essence
  • icing sugar and cocoa powder, for sprinkling

Preparation time: 10-15 minutes

Cooking time: 45 minutes