Cherry Clafoutis Mary Berry


You’re more than welcome to try my recipe for Cherry Clafoutis Mary Berry from The Great British Bake Off . This recipe is based on the original one from Mary Berry. Clafoutis are traditionally made with cherries. The round shallow dish comes from the Limousin region of France. The French term “clafoutis” roughly translates to “a mess” or “crowded” (referring to the way the fruit was originally packed into it before baking). It literally means “flip-flop,” which resembles the way this recipe is made.

Cherry Clafoutis


Serves 4

Cherry Clafoutis


This colourful dessert recipe is perfect for entertaining. A cherry clafoutis is a light and fluffy dessert, spiked with kirsch and jewelled with cherries.


Clafoutis is a great family dish. Everyone should know how to make this dessert. It is so easy to prepare and your children, husband, wife and friends will love you two thousand times more for it. Put the clafoutis in the oven just before you sit down to eat your meal, then it will be at the right temperature when you serve it; just warm is best.


  • 700g ripe pitted cherries
  • 50g butter
  • 2 eggs
  • 2 egg yolks
  • pinch of salt
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 100g plain flour
  • 250ml milk
  • 10g vanilla sugar


  1. Wash the cherries, remove the stalks and dry on kitchen paper.
  2. Heat the oven to 190°C/375°F and grease the Clafoutis Dish with a little butter.
  3. Melt the butter in a saucepan.
  4. In a large bowl, beat the eggs and egg yolks, add the salt and caster sugar then whisk together. Add the vanilla extract and the flour, whisking continuously to make a thick, smoooth batter. Add the melted butter, then the milk, and stir well.
  5. Put the cherries in the dish and pour over the batter. Bake for 45 minutes until the top is golden brown. Once cooked, remove from the oven and sprinkle with the vanilla sugar. Serve warm with a dollop of creme frâiche.

Life is a bowl of cherries, so why not make it so! The perfect combination of elegance and taste! It has the consistency of a flan and a very unique taste that is meant to be served warm and dusted with powder sugar. Very popular in France. So if you are looking for a special dessert and love cherries, this is the dessert for you!

Spread the cherries around the bottom


  • 3 cups pitted fresh cherries
  • 1 cup plus 3 tablespoons sugar (separated)
  • 1 3/4 cup whole milk
  • 3/4 cup all purpose flour
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 egg yolk
  • 1 tablespoon unsalted butter (for spreading around tart dish)
  • powdered sugar for garnish


Preheat the oven to 375 degrees. Butter a 9” or 10” glass tart dish. Rinse and pit the cherries. Add the cherries to a bowl along with 3 tablespoons of sugar and mix until coated, set aside.

In a large bowl, whisk together the milk, 1 cup of sugar, flour, salt, vanilla and eggs until complete combined and smooth.

Place the cherries flat into the tart pan and pour the batter over the top. Bake at 375 degrees for 35 to 40 minutes or until browned around the edges, slight browned on top and firm in the center. Cool on a rack for about 20 minutes until it’s room temperature and sprinkle powdered sugar on top. Serve warm.

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