Galton Blackiston

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Fresh cherry clafoutis with Kirsch and white chocolate

Place the cherries and Kirsch in a bowl and leave to marinate for at least 1 hour. Meanwhile, prepare the batter: place the flour, ground almonds, caster sugar, eggs and melted butter into a food processor. Blitz well, then pass through a sieve into a jug and leave to settle.

Pre-heat the oven to 180°C/350°F/Gas mark 4.

Place 6 large, well-buttered ramekins on to a baking sheet. Divide the cherries and white chocolate among the ramekins. Pour the marinating juice from the cherries into the batter, mix well and pour this over the cherries and chocolate to just fill the ramekins.

Bake in the pre-heated oven for about 35-40 minutes until you have a light brown, sponge-like topping. While the clafoutis is in the oven, lightly whip the cream. Remove the clafoutis from the oven, dust with icing sugar and serve with whipped cream.



310g (11oz) large pitted black cherries
4 tbsp Kirsch or rum
40g (1½oz) plain flour
50g (2oz) ground almonds
50g (2oz) caster sugar
3 eggs, beaten
4 tbsp melted butter, plus extra for buttering ramekins
6 x 2.5cm (1 inch) squares white chocolate
275ml (10fl oz) double cream
Icing sugar, for dusting