‘A classic from Provence – the Clafoutis is usually associated with cherries however it can be filled with any seasonal fruits of your choice – I’ve used apricots, small plums, strawberries, and even macerated prunes in the past. You can also experiment with Mediterranean herbs stirred into the batter such as chopped rosemary, thyme and lemon verbena.
As the base is essentially a batter, once cooked the clafoutis needs to be served and eaten before it deflates and sags- however this shouldn’t be a problem! Once you ceremoniously, remove from the oven and dust liberally with icing sugar the sight and aroma of this makes it irresistible. I roll this out during the summer for a showstopping end to a BBQ’ – Ben Tish
60g ground almonds
20g strong plain flour
100g caster sugar plus a tablespoon for the cherries
1 tablespoon of kirsch
2 large free-range eggs, plus 3 large yolks
275ml double cream
400g ripe fresh cherries, stones removed,
Unsalted butter, softened, for greasing
Icing sugar to dust
A pinch of sea salt
You’ll need a 22/23cm tart tin, oven proof pan or gratin dish
Preheat the oven to 190c
1. Blitz together the ground almonds, flour, a good pinch of sea salt and the caster sugar in a food processor for a minute to blend. Add the eggs, yolks, and cream, then blend to a smooth batter. Pour into a jug and chill for a few hours.
2. Toss the cherries with the kirsch and a tablespoon of sugar to macerate for 10 minutes. Grease the tin or dish with butter.
3. Scatter the cherries over the base of the tin or dish. Stir the batter in the bowl, then pour evenly over the cherries.
4. Bake for about 15 minutes until risen and golden brown. The middle may not rise as much as the edges, but it should be set. Dust with icing sugar and serve immediately with something cold and creamy.
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Sticky, sharp cherries. Soft almond sponge. A spoonful of clotted cream on the side.
@ben.tish’s Cherry & Almond Clafoutis is the summer pudding moment we’ve all been waiting for.
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