Clafouti is a French dessert traditionally made with cherries, but try it with peaches, figs, nectarines or even plums.

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3 medium eggs
80g (1/3 cup) caster sugar
250g (1 cup) natural yoghurt
250ml (1 cup) milk
2 tbsp self-raising flour
1 tsp vanilla extract.
500g pitted cherries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180C. Beat eggs with sugar, yoghurt, milk, flour and vanilla extract. Arrange cherries in an ovenproof dish, pour mixture over them and bake in preheated oven for 45 minutes. When ready, the clafouti will be puffed and golden.