• STEP 1

    Simmer 50g of the caster sugar and the kirsch together in a pan over a medium heat until the sugar has dissolved. Stir in the cherries and simmer for 1-2 mins until softened slightly and you have a syrup. Pour into a bowl and set aside to cool.

  • STEP 2

    Whisk the almond extract, if using, with the eggs, yolks and remaining 100g caster sugar in a bowl until smooth. Whisk in the cream and flour to combine. Leave for 10 mins to rest. After that, it should be the consistency of pancake batter.

  • STEP 3

    Heat the oven to 180C/160C fan/ gas 4. Butter six shallow ceramic dishes (ours were 125ml, 10cm round and 2.5cm deep.) Divide the cherries between the dishes, pour over the batter, then drizzle the cherry juices over the top.

  • STEP 4

    Put on a baking sheet and bake for 25 mins until golden brown. (They will deflate once out of the oven.) Dust the icing sugar over the top and serve warm with the ice cream.

Recipe tips


Ensure you have the right-sized dishes for this as it will affect the cooking time – if they’re slightly bigger cook for a few minutes more.



If you have cherries and kirsch left over, you could make more cherries in kirsch syrup as a delicious dessert topping for ice cream and rice pudding.


If you don’t have cherries, this clafoutis is just as delicious with the same amount of blackberries, and the juice and zest of 1 lemon instead of kirsch.

Goes well with


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