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Cherry Clafoutis


1 hour

This classic French pud is a delicious way to use juicy summer cherries. Best served warm, with a dusting of icing sugar.

4 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 180℃.
  2. Take the stones out of the cherries. Put the stones and the cherries into a bowl and cover with the brandy or kirsch. Leave to infuse while you make your batter.
  3. Put the flour, eggs, milk, baking powder, lemon zest, vanilla extract, sugar and salt into a blender and blend until smooth. Leave to stand for 20 minutes.
  4. Grease a baking dish and sprinkle it with sugar.
  5. Pour the batter into the dish, remove the stones from the cherry bowl and pour the rest over the batter, including the liquid. Bake for 30 minutes, until golden. Serve warm, dusted with icing sugar.


  • 400g cherries
  • 2 organic eggs
  • 250ml organic milk
  • Zest of 1/2 an organic unwaxed lemon

What you'll need

  • 2 tbsp of brandy or kirsch
  • 50g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 50g golden caster sugar
  • A pinch of salt

What’s in this recipe

Loddington Farm

British Cherries - Kent

1 Punnet (min. 400g)



Maple Farm Kelsale

Organic Eggs (Mixed)

1/2 Dozen


Ivy House Farm Dairy

Organic Whole Milk




Organic Spanish Unwaxed Lemons

4 Lemons