Desserts Recipes

Cherry pudding (clafoutis) !

June 30, 2015

As promised in my previous post and as requested by my friend Danielle, here is the clafoutis (cherry pudding) recipe, dessert of my childhood. My Mum used to make it all the time because my grandma (her Mum) had 3 cherry trees in her garden and would bring us a basket full of freshly picked cherries almost every week during the full season, when we were not up on the ladder ourselves to pick them directly from the tree!

This pudding originally comes from the Limousin region in France and is also called “milliard” or “millard”. The Montmorency cherry is very well suited for this pudding. I love this dessert, I even eat it for breakfast the next day if there are some leftovers! Plus it is quite easy to prepare (especially if you don’t pit the cherries) and not too heavy on all the more enjoyable to eat!

cousines dans les arbres

This is me in white on the left and my cousins in the cherry tree at my grandma’s.





Cherry pudding (clafoutis)
Serves 8
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 500g black cherries
  2. 100g granulated sugar
  3. 100g flour
  4. 30g corn flour
  5. 3 eggs / oeufs 30cl full fat fresh milk
  6. Icing sugar for dusting
  7. 1 Tbsp double cream (optional)
  8. 1 vanilla bean
  1. Grease the dish and dust with granulated sugar for the clafoutis to caramelise on the sides whilst baking.
  2. In a bowl, mix the eggs with the sugar, flours and the vanilla seeds (split the vanilla pod lengthwise with a sharp knife and grate the seeds). Add the cream and the milk.
  3. Put the whole cherries (unpitted) in the dish and pour over the liquid mixture (this should be slightly thicker than a crepe base). Do not completely cover the cherries as the dough will raise whilst baking. If you wish to pit the cherries to avoid removing the stones whilst eating the pudding, be aware that the dough will be a bit more soggy and will not be as thick to cut through. Personnally, I have always done the clafoutis with the whole cherries and don't intend to change!
  4. Bake for 30min in preheated oven at 180°C. The clafoutis needs to be golden on the top. Serve cold directly in the dish after dusting some icing sugar on top.
Little berries & co



You could easily replace the cherries by apples, apricots, peaches or plums, then you would call it “flaugnarde” in French. If you want you could also add some almond meal in replacement of some flour, this would slightly change the texture of the pudding and add an extra flavour.


white oven dish by Pillivuyt / vintage tea towel with my other grandmother’s initials / sugar sifter found on Etsy.




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