I wasn’t sure about including a clafoutis recipe but my girlfriends were all shocked, saying ‘What kind of French person are you? You have to have a clafoutis.’ So I did, and they were right – it is amazing.

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Serves: 6

butter, for greasing

500g cherries, pitted

50g spelt flour

50g ground almonds

1 pinch of salt

2 eggs, beaten

200ml full-fat milk

100ml double cream

75ml maple syrup

½ tsp almond extract (to taste)

With a television career spanning over twenty years, Davina McCall has never been one to shy away from a challenge. In addition to her TV shows and charity work, she has launched a bestselling series of fitness DVDs and written her very own healthy cookbook, Davina’s 5 Weeks to Sugar-Free, where she shares simple, family-friendly recipes to curb sweet cravings and cut out processed foods.

  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 23cm round shallow ovenproof dish with butter. Don’t use a loose-bottomed tin as the batter will run out!
  2. Spread the cherries evenly over the base of the dish.
  3. Put the spelt flour and almonds in a bowl and add a pinch of salt. Whisk in the eggs, followed by the milk, double cream, maple syrup and almond extract, if using. Pour this batter over the cherries.
  4. Bake the clafoutis in the oven for 25-30 minutes, until it’s golden brown and slightly puffed up. Best served warm with double cream.

Davina’s 5 Weeks to Sugar-Free is published by Orion Books at £16.99.

Photographs: Andrew Hayes-Watkins
Recipes Type: Baking and Deserts

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