French Cherry Clafouti Pudding - French Cherry Custard Bake

Total Time
Prep 15 mins
Cook 10 mins

A delicious and easy traditional French pudding; Clafoutis or Clafouti is basically a custard/pancake batter type pudding which is usually baked with fruit. Most seasonal fruits other than cherries work well - such as apricots, raspberries, blackberries etc. I make it with either fresh cherries or with bottled/tinned cherries. I try to bottle some every year, picked from the cherry trees in the garden and put them in Kirsch or Cognac! Serve with creme fraiche or cream & garnish with a cherry on top with some of the reserved liqueur.

Ingredients Nutrition


  1. Preheat the oven to 200°C/400°F.
  2. Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
  3. In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
  4. Pour the clafoutis batter into the greased tin or tian.
  5. Scatter the cherries into the top of the clafoutis batter.
  6. Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
  7. Serve warm with creme fraiche or cream.
Most Helpful

Thanks everso much for this recipe - saw a lady cook it on Masterchef UK and it looked wonderful! Thought I would try it for myself. Jmeyerc

5 5

The 1st two "birthday cakes" that I remember (& they were made ages ago!) were actually fresh cherry pies, & since then I've had a soft spot for anything with cherries in it, & that's why I was drawn to making this recipe! This outstanding dessert is so easy to make & is definitely something I want to make again when I have company for dinner! As it was, the 2 of us managed somehow to stuff ourselves with this very tasty treat! I even went the whole route & served it with creme fraiche! What a wonderful recipe to make again! Thanks for sharing it! [Made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 24]

5 5

Wow FT! This is simple to make and really delicious. I used fresh cherries and loved the slightly sweet, slightly tart flavour. I did not dust extra sugar on and served it with home-made vanilla icecream. The pancake-custard part had a delicate crispy crust with a soft inside that I found very satisfying. I am going to try this using peaches next. Thanks for a wonderful dessert!