Mary Berry Cherry Clafoutis Recipe – Light, Custardy, and Brimming with Juicy Fruit

My first cherry clafoutis was a bit of a disaster. I pulled it out of the oven, proud as anything, only to find the middle still sloshing about like unset custard. To make matters worse, I’d been too lazy to pit all the cherries properly, so every other bite came with a little crunch of stone. Not exactly the elegant French pudding I had in mind.

But the second attempt? A revelation. Once I got the batter just right—silky, light, not too sweet—and baked it long enough for the wobble to set without turning rubbery, it transformed into one of those puddings you can’t stop eating straight from the dish. Let me show you how I fixed my mistakes and made Mary Berry’s clafoutis work beautifully.

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Why This One Works So Well

Most clafoutis recipes lean too heavy on the flour, which makes them stodgy instead of custardy. Mary’s version strikes the right balance: the eggs and milk give it a light, almost soufflé-like lift, while just enough flour keeps it sliceable. What surprised me most was how much the cream matters—it doesn’t seem like much, but it softens the texture and gives a richness that plain milk just can’t.

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Ingredients + Why They Matter

• Fresh cherries (300g, pitted) – They’re the star. I once tried frozen cherries straight from the bag and ended up with a watery mess. If using frozen, thaw and drain first.
• Eggs (3 large) – Provide the custard structure. Under-beat them and the bake tastes eggy.
• Plain flour (125g) – Just enough to hold it together. Too much = dense and heavy.
• Caster sugar (100g) – Sweetens gently without overpowering the fruit.
• Whole milk (300ml) – Keeps the batter light.
• Double cream (50ml) – Adds that luxurious soft set.
• Vanilla extract (1 tsp) – Essential for flavour. Once I skipped it and the clafoutis tasted oddly flat.
• Butter (for greasing) – Stops sticking and adds a hint of golden crust.
• Icing sugar – A final dusting that makes it look far fancier than it really is.

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Making It Yours (Without Ruining It)

• Gluten-free – A 1:1 GF flour blend works fine (I tried Doves Farm). The texture is slightly less silky, but still tasty.
• Dairy-light – Swap half the cream for more milk. Still good, though a bit less indulgent.
• Other fruits – Plums, apricots, even blueberries all work. Just keep them firm and not too juicy.
• Boozy twist – A splash of kirsch or Amaretto in the batter deepens the flavour (definitely not Mary’s, but I tested and approve).

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Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Batter too runny in the middle	Underbaked or oven too cool	Bake until just set, with a slight wobble but not liquid
Watery base	Used frozen cherries without draining	Always thaw and pat dry frozen fruit
Dense, eggy texture	Too much flour or overmixing	Stick to the flour amount and whisk just until smooth
Cherries sank to the bottom	Batter too thin when poured	Add a spoonful of batter under the fruit first, then the rest on top

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How to Make Mary Berry’s Cherry Clafoutis

1. Prep the dish – Heat the oven to 180°C (160°C fan). Butter a 9-inch ceramic dish.
2. Fruit first – Scatter your pitted cherries across the base. If they’re especially juicy, pat them dry first.
3. Mix the batter – Whisk eggs and sugar until just frothy. Add flour and beat smooth. Gradually whisk in milk, cream, and vanilla until silky.
   Test note: Once I dumped in the milk too fast and ended up with lumps—sieving fixed it.
4. Bake – Pour batter gently over the cherries. Bake 35–40 minutes until puffed, golden, and just set in the middle.
5. Cool + serve – Let it rest 10 minutes (it sinks slightly, that’s normal). Dust with icing sugar and dive in warm.

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Tips From My Kitchen

• If your oven runs hot like mine, check at 30 minutes—the edges set quickly.
• I put the dish on a baking tray in case of cherry juice bubbling over (learned the hard way).
• A sprinkle of sliced almonds on top before baking gives lovely crunch and colour.
• If serving at room temp, dust with icing sugar just before—it disappears if left too long.

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Storage + Serving

• Fridge – Keeps 2–3 days, covered.
• Reheat – 10 mins in a low oven or a quick microwave burst.
• Freezing – I don’t recommend with cherries; the custard texture suffers.
• Best served – Warm with cream or vanilla ice cream.

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FAQs

Q: Can I make Mary Berry’s cherry clafoutis without cream?
Yes! I tested it using just milk, and while the clafoutis was still lovely, it lacked the same silky texture. If you don’t have cream, use whole milk, but avoid skimmed—it makes the custard too thin.

Q: Can I make cherry clafoutis gluten-free?
Definitely. I’ve swapped the plain flour for a gluten-free blend (Doves Farm) with great results. The only difference is that the texture is a little less custardy and more pudding-like. Almond flour also works if you don’t mind a nutty flavour.

Q: Should clafoutis be served warm or cold?
It’s best slightly warm, straight from the oven after a short rest. That’s when the custard is soft and luscious. But leftovers are also tasty cold from the fridge—it firms up like a set pudding. Just dust with fresh icing sugar before serving.

Q: How do I stop cherries from sinking in clafoutis?
Scatter a spoonful of batter under the cherries before adding the rest. This gives them a little cushion and keeps them suspended, rather than sinking to the bottom.

Q: Can I use tinned cherries in clafoutis?
Yes, but drain them thoroughly. I’ve tried tinned cherries in syrup, and if you don’t dry them properly, the custard can turn watery. Fresh or frozen (defrosted and drained) cherries always give the best texture.

Q: How do you know when clafoutis is baked properly?
The edges should be puffed and golden, and the center should be just set with a gentle wobble. If it’s completely firm, it’s overdone and will taste rubbery.

Q: Can you reheat cherry clafoutis the next day?
Yes. Warm it gently in the oven at 160°C (320°F) for about 10 minutes. Don’t overheat in the microwave—it tends to make the custard tough.

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Other Recipes You May Like

• Mary Berry Cherry Traybake
• Mary Berry Cherry Rock Cakes
• Mary Berry Cherry Scones Recipe

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