Cherry clafoutis

Name: Cherry clafoutis
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 500 g Cherries, stoned; 15 g Butter, for the dish; 90 g Caster sugar, plus 1 tbsp for the dish; 3 Eggs; 60 g Plain flour; 300 ml Milk; 5 ml Vanilla extract; 1 g Salt, a pinch; 10 g Icing sugar, for dusting

From the Limousin in central France: sweet cherries baked in a thick vanilla batter that puffs up in the oven. Simple, rustic and best eaten warm.

Ingredients

500 g Cherries, stoned
15 g Butter, for the dish
90 g Caster sugar, plus 1 tbsp for the dish
3 Eggs
60 g Plain flour
300 ml Milk
5 ml Vanilla extract
1 g Salt, a pinch
10 g Icing sugar, for dusting

Method

Heat the oven to 190°C (170°C fan). Butter a 24cm baking dish, sprinkle with a tablespoon of sugar and scatter in the cherries.
Whisk the eggs and sugar, then whisk in the flour and salt until smooth. Gradually whisk in the milk and vanilla.
Pour the batter over the cherries and bake until puffed, golden and just set in the middle.
Cool for 10 minutes, dust with icing sugar and serve warm.