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York for Europe

Celebrating the European city of York

Emilie's Clafoutis du Limousin ~ from France

old stove

Serves 4

  • 400 g cherries
  • 125 g plain flour
  • 4 eggs
  • 150 g caster sugar
  • 30 cl milk
  • 20 g salted butter
  • 1. Butter a springform tin or flan dish. Spread the cherries, preferably without pitting them. Sprinkle with 50 g of sugar.

    2. Mix the eggs, flour, 50 g of sugar and milk to make a loose batter. Pour the batter over the cherries. Leave to stand for 30 minutes.

    3. Preheat the oven to 180°C. Bake the clafoutis for 40 minutes. Sprinkle with the remaining sugar before serving it warm or cold.

    The traditional recipe uses cherries but this is also delicious with plums, raspberries or apricots.