Cherry and pecan clafoutis recipe

I can find clafoutis overly sweet. This recipe therefore has about 2/3 the sugar of some other recipes. If you have a very sweet tooth I would suggest increasing to the caster sugar to 140 g / 5 oz.


Ovenproof dish 25 x 30 cm / 10 x 12″
Ice cream, cream, yoghurt or creme faiche to serve. Or you could just enjoy the clafoutis by itself.


  1. Preheat the oven to 180°C / 160°C fan / 350°F / Gas mark 4.
  2. Stone the cherries, I do this with my fingers, you could use a knife if that is easier.
  3. Grease the ovenproof dish with the butter.
  4. Places the cherries and pecans in the greased dish. Scatter over 30 g / 1 oz of the 85 g / 3 oz of sugar.
  5. Measure the cream and milk out in a measuring jug and add in the salt.
  6. Add the remaining 50 g / 2 oz sugar to the milk and mix well.
  7. Break the four eggs into the milk mixture and whisk well. Pour the mixture over the cherries and nuts. I stir the mixture as I do this to ensure all the sugar isn’t left at the bottom of the measuring jug.
  8. Put the dish in the oven for 25 – 30 minutes or until lightly browned on top.
  9. When cooked removed from the oven and sprinkle over 14 g / ½ oz sugar and serve.