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Cherry and raspberry clafoutis

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Looking for the ultimate fruity dessert? Try our Cherry and raspberry clafoutis recipe. Soft inside with a golden top, this French-inspired treat will be a crowd favourite.

  • Serves8
  • Cook time50 minutes
  • Prep time15 minutes


  • 680g jar pitted sour cherries, drained
  • 1 cup (150g) frozen raspberries
  • ¼ cup (35g) plain flour
  • ¼ cup (35g) self-raising flour
  • ½ cup (110g) caster sugar
  • 1½ cups (375ml) milk
  • 2 tsp vanilla bean paste
  • 3 Coles Brand Australian Free Range Eggs, separated
  • Icing sugar, to dust

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a shallow 8-cup (2L) ovenproof dish. Arrange three-quarters of the cherries and raspberries in a single layer over the base of the dish.
  2. Step 2

    Place the combined flour and sugar in a large bowl. Stir to combine. Add the milk, vanilla and egg yolks and whisk to combine.
  3. Step 3

    Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add to the flour mixture and gently fold to combine. Pour over the cherry mixture. Sprinkle with the remaining cherries and raspberries.
  4. Step 4

    Bake for 45-50 mins or until golden brown and just set. Dust with icing sugar to serve.