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Photo of Cherry clafoutis by WW

Cherry clafoutis

Total Time
1 hr 10 min
10 min
45 min
This classic French dessert will be sure to impress at any dinner party


Canned black cherries in syrup, drained

400 g

Plain flour

½ cup(s), (75g)

Caster sugar

cup(s), (75g)

Ground cinnamon

½ tsp


2 medium

Skim milk

1½ cup(s), (375ml)

Reduced fat oil spread

20 g, melted

Vanilla bean paste

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 23cm round (base measurement) ceramic baking dish with oil. Scatter cherries over base of prepared dish.
  2. Combine flour, sugar and cinnamon in a medium bowl. Whisk eggs, milk, spread and vanilla in a large jug until combined. Gradually add egg mixture to flour mixture, stirring constantly, until smooth and combined. Set batter aside for 15 minutes.
  3. Pour batter over cherries and bake for 45 minutes or until just set.
  4. Meanwhile, place reserved cherry syrup in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until syrup has slightly thickened.
  5. Cut clafoutis into wedges and serve with syrup.