Griottiness clafoutis


  • 600g of griotte cherries, pitted
  • 105g of ground almonds
  • 150g of caster sugar
  • 15g of flour
  • 375g of double cream
  • 4 eggs
  • 5 egg yolks


    step 1

    To start the clafoutis, lightly toast the ground almonds under the grill [105g of ground almonds]

    step 2

    Sift the sugar, almonds and flour into a bowl [150g of caster sugar,15g of flour]

    step 3

    Gradually beat the cream, whole eggs and egg yolks into the dry ingredients, mixing thoroughly to avoid any lumps. Leave to set in the fridge overnight [ 375g of double cream,4 eggs,5 egg yolks]

    step 4

    Preheat the oven to 180°C/gas mark 4. Butter a deep non-stick baking tray

    step 5

    Pour the clafoutis mixture halfway up the tray and scatter the fresh cherries over the top [600g of griotte cherries , pitted]

    step 6

    Place the mould into the oven and cook for approximately 20 minutes or until golden on top. Dust with icing sugar and serve [ icing sugar for dusting ]