Summer, Sweet


This is such a simple recipe, and a such pleasure to eat, plus you can use pretty much whichever fruits you like. All stone fruit works very well, especially apricots and plums, and berries make a grand alternative too. Technically, using fruit other than cherries means you've made a flaugnarde rather than a clafoutis – but who really cares when the result is so tasty?

The classic version of this dish keeps the stones in the cherries, as they give off a subtle almond flavour during cooking. To use pitted cherries without losing that extra hit of flavour, I've added almond extract – which, given the opportunity, I'd add to pretty much anything sweet! But of course, it‘s not to everyone's taste, and it can easily be omitted if you like.

Traditionally, a clafoutis is made with a batter made from eggs, flour, sugar and milk, similarly to a pancake mix. I've adapted the recipe to be plant-based, and it tastes as close as you're going to get without using eggs, if I do say so myself! You can also use gluten-free flour if you prefer, and the granulated sugar of your choice, although in my experience, caster does work best.

If you make this recipe, I would love to hear your feedback in the comments below.



Wet ingredients

1¼ cup oat milk or alternative

Juice of ½ lemon

½ tsp almond extract (not essence)

1 tsp vanilla extract

Dry ingredients

½ cup plain flour

½ cup ground almonds, almond flour, or more plain flour

½ cup caster or coconut sugar

2 tsp baking powder

1 heaped tbsp custard powder – I use Birds (a not-so-secret ingredient!)

200-250g pitted cherries, berries, or stone fruit of your choice, stoned and halved

To serve

1 tbsp icing sugar

Plant-based vanilla cream, ice-cream or custard


  1. Preheat the oven to 180°C/fan 160°C/Gas 4.
  2. Combine all the wet ingredients in one large bowl, and the dry ingredients in another.
  3. Add the wet ingredients to the dry and fold together until just combined, being careful not to not overwork the batter.
  4. Let the batter sit while you prepare your fruit and grease a baking dish – about 25cm in diameter will suffice.
  5. If you're using cherries or berries, add half to the bottom of the baking dish and top with the batter, then sprinkle over the remaining fruit. For fruits such as apricots, add the batter first and place the fruit on top, pressing them down slightly to partially submerge.
  6. Bake for about 30 mins – the clafoutis should have risen slightly, be golden on top, and have a slight wobble in the centre. If it needs an extra few mins, put it back in the oven, being careful not to overcook it, otherwise you'll lose your wobble.
  7. Allow the clafoutis to sit for a few minutes before dusting lightly with icing sugar and serving warm with cream, ice-cream or custard.

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