Mary Berry Clafoutis Recipe

Mary Berry’s clafoutis is a classic French baked batter pudding with cherries — light, custardy, and one of the most effortless desserts you can make.

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Prep Time 10

Cook Time 35

Resting Time 10

Total Time 55

Servings: 8 Portions

Course: Dessert

Cuisine: British

Calories: 235

Ingredients Method Notes

Ingredients

Clafoutis:
500 g fresh cherries stalks removed (stones left in)
3 large eggs room temperature
100 g golden caster sugar — plus 1 tbsp for the dish
250 ml whole milk
100 ml double cream
75 g plain flour sifted
1 tsp vanilla extract
½ tsp almond extract
30 g unsalted butter melted
Pinch of fine salt
Icing sugar for dusting

Method

Preheat oven to 180°C / 160°C fan / Gas 4. Brush dish with melted butter — scatter 1 tbsp sugar. Arrange cherries in single layer.
Whisk eggs and sugar 1–2 minutes. Add milk, cream, vanilla, almond extract, and remaining melted butter — whisk smooth. Sift in flour and salt — whisk to a thin, lump-free batter. Rest 10 minutes.
Pour batter evenly over cherries. Bake 35–45 minutes until puffed, golden at edges, and set with a slight central wobble. Cool 10 minutes.
Dust generously with icing sugar. Serve warm from the dish with crème fraîche.

Notes

Leave cherry stones in — gives the subtle almond depth that defines authentic clafoutis.

Rest the batter 10 minutes — gives a smoother, more even set.

Butter and sugar the dish — gives the caramelised base that is one of the pleasures of the dish.

Serve warm — it deflates slightly as it cools, which is normal and expected.

Batter should be thin like crêpe batter — thick batter gives a bread-like rather than custardy result.