Cherry Clafoutis

Method

1. 1

   Heat the oven

   Preheat the oven to 180°C conventional or 160°C fan, until fully up to temperature.

2. 2

   Butter the dish

   Rub 10 g butter over the base and sides of a 23 cm baking dish until lightly coated.

3. 3

   Add the cherries

   Arrange the pitted cherries in the dish in a loose, even layer.

4. 4

   Whisk the eggs

   Whisk the eggs and caster sugar for 1 minute, until slightly pale and combined.

5. 5

   Mix in the flour

   Whisk the flour and salt into the egg mixture until smooth, with no dry patches.

6. 6

   Finish the batter

   Gradually whisk in the milk, melted butter and vanilla until the batter is smooth.

7. 7

   Pour the batter

   Pour the batter over the cherries, then gently tilt the dish to spread it around the fruit.

8. 8

   Bake

   Bake at 180°C conventional or 160°C fan for 35 to 40 minutes, until puffed and golden at the edges and just set with a slight wobble in the centre.

9. 9

   Let it settle

   Cool in the dish for 10 minutes, until settled but still warm.

10. 10

    Dust and serve

    Dust with icing sugar just before serving, while warm or at room temperature.

Tips

• Let the melted butter cool slightly before adding it to the batter.
• If the cherries are very juicy, pat them dry before adding them to the dish.

Swaps

• Use pitted, sliced plums or apricots instead of cherries.

Storing

Cover and refrigerate leftovers for up to 3 days. Serve cold or warm gently in a low oven.