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This delicious baked dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter is a traditional Limousin dish. In it's original form, the clafoutis contains pits of the cherries as according to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.


• 600g cherries
• 3/4 cup (165g) caster sugar
• 1/2 cup (75g) plain flour
• 4 eggs, at room temperature
• 2 egg yolks, at room temperature
• 2 cups (500ml) luke-warm milk
• 1/2 tsp vanilla extract
• 2 tbs Armagnac, Cognac or brandy, optional
• 60g unsalted butter, melted
• Finely grated rind of 1 lemon

La Galette Des Rois


1. Remove the stalks from cherries then, using, a cherry pitter, pit the cherries. Place the cherries on a small tray just large enough to hold them in a single layer, scatter with 1/4 cup (55g) sugar and shake to coat in sugar. Place in the freezer for 1 hour or until firm.

2. Sift remaining sugar, flour and a pinch of salt into a bowl. In a separate bowl, whisk eggs, egg yolks, milk, vanilla and Armagnac (if using) until combined. Gradually whisk egg mixture into flour mixture until smooth and combined. Cover with plastic wrap and set aside at room temperature for 30 minutes, then whisk in warm melted butter and lemon rind.

3. Preheat oven to 180°C. Grease four 1 1/2-cup (375ml) capacity (or one 6-cup capacity) shallow, ceramic or porcelain oven proof dish(es) then place in a large roasting pan. Divide frozen cherries between dish(es) and gently pour in batter. Pour boiling water into roasting pan to come one-third of the way up side of dish(es) then bake for 20-25 minutes for individual puddings or 40 minutes for a large puddings, or until just set. Serve.

Hints and Notes

Cherry and olive pitters can be used interchangeably - they are available from specialist kitchen shops and make speedy work of pitting. A crude but effective alternative is to use a small, clean paper clip. Insert the clip into the cherry and use the base to hook and pull up the pit.

Warming the milk slightly will prevent the butter from solidifying and help the ingredients to combine better. Other summer and early autumn fruits can be given a similar treatment. Try halved apricots, figs or plums.