Cherry Clafouti (Baked Cherry Pudding)

Cherry Clafouti (Baked Cherry Pudding)

My first attempt at clafouti, a French custardy delicacy, was savory. I danced with the season this time around and transformed some plump cherries into a naturally sweet indulgence. Yes, sugar is included in the mix, but the true sweetness is courtesy of the fresh cherries.

A cross between a pudding and a cake, I was rather surprised to learn that traditionally this dish is made with unpitted cherries. Apparently, leaving the pits in preserves the shape and juices of the fruit and also the pits are said to contribute an almond-like flavor. Well, I'm known to be a purist in the kitchen at times, but somehow the idea of a mouth full of cherry pits didn't appeal to me. Though pitting cherries is not my favorite kitchen task, even armed with a cherry pitter, I went against tradition in this instance. I was not disappointed in the result in the least. Add a few drops of almond extract if desired, or be bold by sticking to the original recipe and taking smaller bites.

Cherry Clafouti (Baked Cherry Pudding)

Cherry Clafouti (Baked Cherry Pudding)Cherry Clafouti (Baked Cherry Pudding)
Recipe by
Cuisine: French
Published on July 2, 2008

Traditional French dessert of cherries baked in a soft custard-like flour pudding

Preparation: 10 minutes
Cooking time: 40 to 45 minutes

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  • 1 cup whole milk
  • 1 1/2 lb (675 g) cherries, pitted
  • 1 1/2 cups unbleached white flour
  • 1/2 cup sugar
  • pinch of sea salt
  • 4 tablespoons unsalted butter, melted
  • 4 large eggs, well beaten
  • Note: if you want a truly traditional clafouti, leave the cherries unpitted.

  • Bring the milk to a boil over medium-high heat. Remove from heat and let cool slightly.

  • Preheat an oven to 350°F and butter a deep casserole dish. Scatter the cherries evenly over the bottom. In a medium bowl, combine the flour, sugar and salt. Make a well in the center and stir in the beaten eggs, and then add the melted butter to the bowl. Gently stir to combine. Now whisk in the warm milk until you have a smooth batter. Pour over the cherries.

  • Bake for 40 to 45 minutes or until the top is nicely browned. Leave the oven door ajar during the final 5 minutes of baking. Sprinkle with confectioners sugar if desired. Serve warm.

Makes 6 servings

Cherry Clafouti (Baked Cherry Pudding)


indosungod said...

That is a delicious looking cherry custard pie. I tried getting the nuts from the pits of the cheery once and they were bitter.

Anonymous said...

I adore clafoutis! This one looks terrific. And I'm totally with you on the "no pits" idea--I'd never heard that they're supposed to be included!

Ivy said...

Your clafoutis looks divine. I would pit the cherries as well although it is hard work.

Ivy said...

Lisa, it's me again. I have an award for you.

Chef Jeena said...

This looks fabulous. I could sit eating fresh cherries all day long, this would be great after a nice romantic meal I love it.

test it comm said...

That looks good! I have been wanting to try a Cherry Clafouti. Leaving the pits in sounds like it would be difficult to eat.

Anonymous said...

Thanks for this gorgeous entry, Lisa! :) oooh how i wish i had a piece of your clafoutis now... :D

Meeta K. Wolff said...

I love claoutis and cherry is really the classic! this looks so decadent!

eatme_delicious said...

Mmm I have wanted to make clafouti for some time now. It's nice to see a shot of the inside of it. It looks almost like it has a custardy/cakey crust around it! Yum. I never thought of making a savoury one! Great idea.

Suganya said...

My clafoutis are so so. My pear clafouti failed to impress me (after all the hype I read about the recipe). I love your fruit-filled pudding. But its so hard to pit the cherries without popping into my mouth. I cannot get to 1.5 lbs pitted ones.

TBC said...

So this is what you were talking about on my blog the other day...
Pitting cherries sounds like work to me, but it was well worth the effort, I see.:D