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Cherry clafoutis

Cherry pits have a subtle marzipan flavour when cooked – leave in to amp up the flavour.

Serves 4-6 Takes 40-45 mins


• Butter (for greasing)

• 2 tbsp demerara sugar

• 300g cherries (remove the stones if you prefer)

• 70g plain flour

• 70g caster sugar

• ½ tsp baking powder

• 3 large eggs

• 260ml milk

• ½ tsp almond extract

• 2 tbsp icing sugar

• 120g clotted cream


1.Preheat the oven to 180°C/160°C fan. Lightly grease a baking dish, about 26cm x 18cm, with butter and sprinkle over the demerara sugar. Add the cherries and bake in the oven for 6-8 mins until they’re just starting to soften and release a little juice.

2. Make the batter by whisking together the plain flour, sugar and baking powder in a mixing bowl. Then incorporate the eggs one by one, then the milk and almond extract, until you have a smooth batter.

3.Remove the baking dish from the oven and pour in the batter. Return the dish to the oven for 35 mins or until well risen, golden and set in the middle.

4. Remove from the oven and allow to cool slightly. Dust with the icing sugar before serving with a spoonful of the clotted cream.

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