If you’re lucky enough to have a cherry tree, a clafoutis will be a regular treat. There is debate in France as to whether the stones should be left in for flavour, but I prefer it without.
Cherry clafoutis with kirsch compote
Serves 6
Ingredients
For the clafoutis
- 20g unsalted butter
- 2tbspn caster sugar
- 200ml whole milk
- 50ml double cream
- Half a vanilla pod
- 3 large eggs
- 75g plain flour
- 45g caster sugar
- 500g stoned cherries
For the kirsch compote
- 300g stoned cherries
- 30g caster sugar
- 1tbspn kirsch Quarter of a teaspoon almond essence
Method Preheat your oven to 180˚C/350˚F/gas mark 4. Prepare a 25cm (about 10in) deep-sided dish by greasing it with the unsalted butter and sprinkling with caster sugar.
In a saucepan, bring the milk and cream, with the vanilla pod, to scalding point. Leave to infuse.
Whisk together the eggs, flour and sugar in a large bowl until smooth. Pour in the cooled vanilla cream (having removed the vanilla pod), then whisk again to combine. Leave to rest for about half an hour.
Over a medium heat, cook the cherries for the compote and the caster sugar for about 10 minutes or until the cherries are juicy and losing their shape. Stir in the kirsch and almond essence, then set aside until ready to serve.
Arrange the cherries for the clafoutis evenly around the dish, pour the rested batter gently in around them and bake for about 45–50 minutes or until lightly browned and puffed up. Dust with icing sugar and serve warm with the kirsch compote and a drizzle of cream.
More ways with cherries
Chocolate-and-cherry microwaveable mug cake
In a small bowl, whisk together with a fork 2tbspn of self-raising flour, 1tbspn of cocoa powder, 2tbspn of vegetable oil, 1tbspn of Nutella and 2tbspn of caster sugar. Put 4 chopped and stoned cherries in the bottom of a mug, pour in the chocolate batter and microwave at 1000w for about 50–70 seconds. The cake should be cooked on top, but gooey in the centre. Top with a few cherries and a dusting of icing sugar and serve!
Cherry strudel
Brush 6 slices of filo pastry with melted butter, sprinkle with a little caster sugar and layer them one on top of the other. De-stone and halve a couple of handfuls of cherries and arrange them around the pastry. Sprinkle with a couple of tablespoons each of caster sugar, ground almonds and chopped and roasted hazelnuts. Roll the pastry up to create a long rectangle. Brush the outside with melted butter, sprinkle with sugar and flaked almonds and bake in a moderately hot oven for about 25–30 minutes or until lightly golden. Serve warm with whipped cream.
Cherry rocky-road parfait
Line a small loaf tin with clingfilm. Allow good-quality vanilla ice cream to melt so that it’s soft, but not liquid, then stir in a handful of stoned cherries, a smaller handful of chopped marshmallows and a few tablespoons each of chopped pistachios and macadamia nuts. Pour into the tin and freeze until set. Remove from the tin using the clingfilm and cut into slices. Serve with shortbread biscuits.
Cherry, almond and chocolate drip cake with mini meringues
A pretty cherry cake, perfect for afternoon tea in the garden.
Credit: Melanie Johnson
Carrot, blood-orange and hazelnut cake with cream-cheese frosting
Carrot cake, but not as you know it.
Credit: Melanie Johnson
Spinach cake with mascarpone and pomegranate seeds
A surprising way to enjoy spinach.
-
ChilstoneChilstone have been makers of fine cast stone garden ornaments and architectural stone since 1953.
-
Guild AndersonGuild Anderson’s work in country houses and historic buildings centres around the design and reimagining of domestic working spaces, chiefly kitchens, sculleries, boot rooms and pantries.
-
Summer pudding recipe: buttery pistachio tartsThe very best pistachios might be costly, but they make a suitably sumptuous pudding.
-
Recipe: Floral strawberry shortcake perfect for summerNothing represents our glorious British summer quite like sweet and juicy strawberries.
-
How to make hummingbird carrot cake, an traditional favourite with a twistCarrot cake, with a tropical twist from out kitchen garden cook.
-
How to make chocolate-and-orange upside-down tea cake, with orange whipped creamSo much more than marmalade – our kitchen garden cook Melanie Johnson finds delicious things to do with oranges.
-
How to make quince-and-walnut crumble cakeOur kitchen garden cook bakes quince-and-walnut crumble cake, a delicious autumnal pudding which will satisfy seasonal glut.
-
How to make salted-caramel, apple and roasted-hazelnut galetteA fail-safe French pudding recipe from our kitchen garden cook.
-
How to make Frances Quinn’s banoffee tumbler trifleTry this delicious pudding from former GBBO winner at your very own candlelit supper and 'Shine for ShelterBox.'
-
Recipe: Fig, walnut and maple-syrup cheesecakeThe subtle flavour of figs works well in both sweet and savoury dishes.
