Classic French cherry clafoutis...

I've made clafoutis before, but I remember being very disappointed with the result... This time, I've been looking for a recipe, a recipe that might actually work for me. There are so many clafoutis on the Internet, how do you know which one will work... Each and every "celebrity chef" has their own version. Then you'll have many more from numerous books about French cuisine. Tough job to pick just one! 

I went with my instincts and decided to trust a person, who I would always trust when it comes to food. No, he's not French, but I like the way he sees food and his style of cooking -> Mr Nigel Slater. "The Kitchen dairies" are my favourite bedtime stories, ever! And to watch Nigel's programs on TV is pure joy. But back to our today's star - the clafoutis - the result was just fantastic. Something between thick pancake and a set custard, simply delicious. 

I didn't have to add any more sugar than originally in the recipe, as my cherries were quite sweet. Had a slice almost straight from the oven, I just couldn't wait any longer with that tasty aroma all around my kitchen. Had some leftovers the next day too - leftovers, cold from the fridge with my hot coffee. I liked it both ways. I was a bit worried how swapping the eggs for aquafaba would work, but it did the trick! Result was still light, beautiful dessert.

How to make it...

- 350 - 400 g cherries, stones removed
- 2 aquafaba eggs (6 tablespoons aquafaba)
- 80 g caster sugar
- 100 g plain flour
- 150 ml oat or soy milk
- 1 teaspoon vanilla essence (almond would work brilliant too!)
- 30 g unsalted vegan butter, melted


- Preheat the oven at 180 C. Lightly butter a 20 cm diameter baking dish, then dust with a couple of tablespoons of sugar. 
- Tip in the cherries. 
- Put sugar in a mixing bowl and using balloon whisk or hand held electric whisk beat in the aquafaba eggs, followed by sifted flour, milk and a drop or two of vanilla extract. 
- Stir the butter into the mixture. 
- Pour the batter over the cherries and bake for 35-40 minutes until puffed and golden. 
- Remove from the oven and dust with icing sugar. 
- Serve warm or cold.

✅ Swap the cherries for 275 g of blueberries, blackberries or some cooked pears. Change a third of the flour for finely ground almonds. The result will be heavier and more grainy but with a more interesting flavour. Soak the fruit in kirsch before using. Use the blueberry version as a filling for a custard tart.


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