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Raymond Blanc’s Cherry Floutis

Serves 4: Prep 30 mins: Cook 35 mins


For the batter:

2 Free Range Eggs

45g Caster Sugar

1/2 tsp Vanilla Extract

29g Plain Flour

20g Butter

50ml Whole Milk

75ml Whipping Cream

A pinch of Salt

For the Cherries:

450g Horwood Cherries

50g Caster Sugar, plus extra for sprinkling

2-3tbs Kirch (optional)


1/ Gently mix the cherries, sugar and kirsch, if using, in a bowl. Cover and leave to macerate for 2 hours. While macerating, the sugar slowly permeates the fruit and intensifies the taste. Preheat the oven to 180°C/Gas 4.

2/ Brush the inside with the melted butter. Add the sugar and tilt the dish to coat the sides and base evenly; shake out the excess.

3/ The clafoutis mixture can be prepared a day in advance. In a large bowl, whisk the eggs, caster sugar and vanilla together until creamy. Meanwhile, melt the butter in a small pan and cook to a beurre noisette - the foaming butter will turn a hazelnut colour at 150–155°C. This butter will lend a wonderful roundness and nutty flavour to the clafoutis. Add the flour to the egg and sugar mixture and whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Stir in the cherries with their juice and then pour into the prepared baking dish.

4/ Bake for 30–35 minutes until the clafoutis is lightly risen and a knife inserted into the middle comes out clean. The centre is always the last part to cook, so you must test it. Note that a dip in the middle suggests the clafoutis is undercooked.

Leave to stand for about 10 minutes. Sprinkle with caster sugar if using and serve just warm.

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