Cherries are currently in season, and I bought loads of them planning to be all healthy and snack on them during the week. I failed on that! So I made this Cherry Clafoutis which I got from Nigel Slater in the Guardian instead. You can’t go wrong really with cherries and batter can you?
Cherry Clafoutis (serves 4)
350 – 400g Cherries
2 large eggs
drop or two of vanilla extract
icing sugar, for dusting
Set the oven to 180C/Gas mark 4
Grease a 20cm diameter baking dish, and dust with a couple of tablespoons of icing sugar
Stone the cherries and tip them into the dish
Put the sugar and eggs into a large bowl and beat
Add the flour, milk and the vanilla extract and whisk.
Melt the butter in a pan and then stir into the mixture.
Pour the batter over the cherries and bake in the oven for 35 minutes until puffed and golden
Remove from the oven and dust with icing sugar
Serve with ice cream, cream, custard or whatever else you fancy!