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Beetroot Soup with Parsley Oil


Rainbow Salad


Cherry and Almond Clafoutis


I think the juicy deep red cherries in this dessert make it look as beautiful as it tastes.  I have altered this recipe from my Grandmother’s to use ground almonds rather than flour, as I think it adds more flavour. Cherries are a strong source of antioxidants, another reason to enjoy this satisfying summer pudding. Works really well with ripe apricots too.

Serves: 12

Prep time: 20 minutes

Cooking time: 40 minutes

Gluten free, Dairy free Option


700g (1 1/2 lbs) fresh cherries, cut in half and stone removed

95g (1/2 cup) caster sugar, or 100ml (1/2 cup) agave syrup

120g (1 cup) ground almonds

3 free-range eggs

60ml (1/4 cup) milk or almond milk (for dairy free option)

1 tablespoon vanilla extract

pinch of sea salt

butter or oil for grease the baking dish


Preheat the oven to 190°C/gas mark 5 (375°F)

  • Butter/grease the inside of a 25cm baking dish. Lay half the pitted cherries on the base of the dish.
  • In a medium bowl, mix all the remaining ingredients together.
  • Pour the mixure over the fruit, then lay the rest of the cherries evenly on top, flesh side up.
  • Bake the clafoutis in the oven for 40 minutes or until just set and golden brown.
  • Let the dish cool and serve.