Cherry clafoutis

Step 1

Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)

Step 2

Preheat the oven to 180C/350F/Gas Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.

Step 3

For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.

Step 4

In a large bowl whisk together the eggs, sugar and vanilla until creamy.

Step 5

Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.

Step 6

Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.

Step 7

Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.

Step 8

To finish, sprinkle with caster sugar and serve warm.