This classic French recipe makes a wonderful individual dessert.



Knob of butter

350g (12 oz) cherries, pitted

25g (1 oz) plain flour

55g (2 oz) caster sugar

4 eggs

1 egg yolk

425ml (¾ pint) milk

6 tbsp kirsch


Icing sugar


1. Butter 6 small flan dishes and divide the cherries between them. Place the flour and sugar into a basin stir together, then add the eggs and egg yolk whisk together and gradually add the milk.

2. Strain the batter over the cherries and pour a tablespoon of kirsch over the top of each flan dish.

3. Place towards the top of the baking oven and cook for 30-35 minutes, until the clafoutis is brown and puffed up. If your AGA does not have a baking oven, place on the grid shelf on the floor of the roasting oven and cook for 20 minutes, then slide in the cold plain shelf and cook for a further 10-15 minutes until the clafoutis is brown and puffed up.

Conventional cooking: Bake at 190°C, Fan Oven 170°C or Gas Mark 5 for about 45 minutes.

4. Cool until warm and dredge with icing sugar, then serve.

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