If you enjoy classic French desserts, then you must try this amazing gluten free Cherry Clafoutis recipe. It’s one of the easiest desserts you can make, but it looks irresistible.

If you’ve got no cherries, use whatever fruit that’s available. Peaches or strawberries are also perfect for this recipe.

Ingredients

• 600g jarred cherries
• 30g butter
• 4 eggs
• ½ cup sugar
• ½ tsp vanilla essence
• ½ tsp almond essence
• 1 cup milk
• ¾ cup gluten free plain flour
• ¼ tsp salt
• Icing sugar, for dusting

Method

1. Preheat the Oven: Preheat your oven to 180°C (355°F).
2. Prepare the Pan: Grease a medium-sized baking dish with some extra butter. Ensure it’s well-coated to prevent sticking.
3. Cherries Layer: Spread the drained cherries evenly over the base of the prepared baking dish.
4. Melt the Butter: In a microwave-safe bowl, melt the butter until soft. Set it aside to cool slightly.
5. Prepare the Batter:
   • In a mixing bowl, beat the eggs and sugar together until pale and slightly frothy.
   • Stir in the melted butter, vanilla essence, almond essence, and milk until combined.
   • Sift in the gluten-free flour and salt, mixing to avoid any lumps.
6. Pour Over Cherries: Pour the batter over the cherries in the baking dish.
7. Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the clafoutis is puffed, golden brown, and a knife or toothpick inserted into the center comes out clean.
8. Cool & Serve: Remove the clafoutis from the oven and allow it to cool slightly. Dust with a sprinkle of icing sugar if desired and serve warm.

Quick tips for a better clafoutis

• Fresh cherries: Fresh, ripe cherries add extra flavour. They should be pitted to make eating easier, though traditionally, some French cooks keep the pits to add an almond-like flavour to the dessert.
• Preheat the pan: To get a slightly crispy exterior, you can place the buttered baking dish in the oven as it preheats. Pouring the batter into a hot dish will start cooking the edges right away.
  
• Serve warm: Clafoutis is best served warm, not hot.
• Sifting the flour: This will ensure that there are no lumps in your batter, resulting in a smoother texture.
• Avoid a soggy base: To avoid a soggy base, make sure your cherries are dry after washing. If they’re too wet, you’ll get a soggy dessert.
• Use a shallow baking dish: Traditionally, a clafoutis is baked in a shallow dish for even baking.