Cherry Clafoutis-Style Baked Pudding
Plump Tasmanian cherries baked in a delicate, vanilla-scented custard batter until golden and puffed. A simple orchard dessert best served warm.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 285 kcal
Equipment
- •24 cm ceramic baking dish
- •cherry pitter
- •whisk
- •mixing bowl
- •sieve
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 13 g
- carbs
- 35 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 285 kcal
Instructions
- 1
Preheat your oven to 180C (160C fan-forced).
- 2
Grease a 24 cm ceramic baking dish thoroughly with the softened butter.
- 3
Scatter 1 tablespoon of caster sugar inside the dish to coat the base and sides.
- 4
Arrange the pitted cherries evenly across the base of the prepared dish.
- 5
Whisk the eggs, remaining caster sugar, and pinch of salt in a bowl until pale.
- 6
Whisk in the sifted plain flour until the mixture is smooth and lump-free.
- 7
Gradually pour in the milk, cream, vanilla paste, and almond extract while whisking gently.
- 8
Pour the smooth batter carefully over the cherries in the baking dish.
- 9
Bake for 35 to 40 minutes until puffed, golden, and just set in the centre.
- 10
Rest for 10 minutes, then dust with icing sugar to serve warm.
Chef's tips
While French tradition sometimes leaves cherry stones in for flavour, pitting the cherries makes the dish much easier and safer for family eating. Ensure your batter is completely smooth before pouring to achieve a tender, custard-like texture. Do not open the oven door during the first 25 minutes of baking so the pudding rises evenly.
Ingredient substitutions
- thickened cream → additional full-cream milk for a lighter batter
- plain flour → gluten-free plain flour blend
- fresh sweet cherries → well-drained jarred or frozen pitted cherries
Storage
Store leftovers covered in the refrigerator for up to 3 days.
Reheating
Warm gently in a moderate oven at 160C for 10 minutes or microwave individual slices for 20 seconds.
Common mistakes to avoid
- •Using cold milk and eggs, which can cause the batter to separate or cook unevenly.
- •Overbaking the pudding until it turns rubbery rather than tender and custardy.
- •Failing to dry wet pitted cherries, which can make the custard watery.
Serving suggestions
Cooked Cherry Clafoutis-Style Baked Pudding?
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