Lomousin Cherry Pudding Cake
Indulge in the rustic charm of Lomousin Cherry Pudding Cake, a classic French dessert that blends the simple elegance of a clafoutis with the satisfying comfort of a pudding-like cake. Bursting with the natural sweetness of fresh cherries—unpitied for authentic depth of flavor—this treat is baked to a golden perfection in a luscious batter made with whole milk, eggs, and a hint of vanilla. The soft, custard-like texture and slightly caramelized edges create a delightful contrast, while a dusting of powdered sugar adds the perfect finishing touch. With just 15 minutes of prep time, this versatile dessert is ideal for showcasing seasonal cherries and can be served warm or at room temperature. Perfect for dinner parties or cozy evenings at home, Lomousin Cherry Pudding Cake is a timeless, crowd-pleasing delight that brings the essence of French countryside baking to your table.
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Recipe Information
Ingredients
- 350 grams Cherries (fresh, pitted or unpitted for authenticity)
- 70 grams All-purpose flour
- 100 grams Granulated sugar
- 250 milliliters Milk (whole milk preferred)
- 3 large Eggs
- 25 grams Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 10 grams Powdered sugar (for dusting, optional)
- 5 grams Butter (for greasing the baking dish)
Instructions
Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) round or oval baking dish with butter and set it aside.
Wash the cherries and remove the stems. You may pit them if desired, though authentic clafoutis traditionally uses whole cherries for added flavor.
In a medium mixing bowl, whisk the eggs and granulated sugar together until the mixture is light and frothy.
Add the melted butter, vanilla extract, and a pinch of salt to the egg mixture, and whisk until fully combined.
Gradually sift in the flour and mix until smooth, ensuring there are no lumps in the batter.
Slowly pour in the milk while continuing to whisk until all the milk is incorporated and the batter is smooth and lightly thickened.
Spread the cherries evenly across the bottom of the prepared baking dish.
Carefully pour the batter over the cherries, ensuring they remain evenly distributed in the dish.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the clafoutis is puffed, golden brown, and a toothpick inserted in the center comes out clean.
Remove from the oven and allow it to cool slightly. It will deflate as it cools, which is normal.
Dust with powdered sugar before serving, if desired. Serve warm or at room temperature directly from the dish. Enjoy!
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 168.7 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 438 mg | 34% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
