Cherry clafoutis

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Cherry clafoutis
serves 6–8
ingredients
25g/1oz butter, melted
400g/1lb fresh cherries, pitted
50g/2oz plain flour
75g/3oz caster sugar
4 eggs, lightly beaten
250ml/9fl oz milk
icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Brush a 23cm/9in glass
or ceramic pie plate with melted butter.
• Spread the cherries on the bottom of the pie plate in a single layer.
• Sift the flour into a bowl, add the sugar and make a well in the centre.
Gradually add the combined eggs, milk and butter, whisking until
smooth and free of lumps.
• Pour the batter over the cherries, and bake for 30–35 minutes. Remove
from the oven and dust generously with icing sugar. Serve immediately.

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