Ingredients

6 Portions

• 450-500g cherries, stones removed
• 2 large eggs
• 200ml whole milk
• 100g caster sugar
• 60g plain flour
• 1/2tsp vanilla essence

TO Serve

• lavender and honey ice cream (see recipe or vanilla ice cream)
• or thick double cream
• icing sugar for dusting

Method

1. Clafoutis: Preheat an oven to 180°C. Butter a medium to large oven proof dish, coat the dish with 50g of the caster sugar. Scatter the cherries around the dish. Mix all the batter ingredients, including the remaining sugar in a bowl until well combined. Pour the batter over the cherries. Place the calfatous on the centre shelf in the preheated oven and leave it to cook for 30 minutes (check it after 20 minutes). The clafoutis should be puffed up and golden. Remove the clafoutis from the oven and allow it to cool. Serve hot or at room temperature. It should be eaten on the day that it is cooked.
2. To Serve: Dust the clafoutis with icing sugar and serve it from the dish at the table with scoops of ice cream or cream.