Cherry Clafoutis

Ingredients

For marinating the fruit:
500g Cherries, best quality fresh; stoned (cherry stoner)
15g/1 tbsp caster sugar
15ml/1 tbsp kirsch (optional)

For lining the mould:
15g/1 tbsp Melted butter
45g/3 tbsp Caster sugar

For the batter mixture:
100g Plain flour
3 whole eggs, medium organic
1 egg yolk, medium organic
90g/ 6 tbsp Caster sugar
2g/ 2 pinch salt
2ml/ 6 drops Vanilla essence (optional)
160g milk
160g Whipping cream
70g unsalted butter
1 lemon, zest finely grated

Preparation method

Prep: 30 mins. Cook: 30 mins. Serves: 4
1 Mix together the cherries, sugar and kirsch and marinate for 2 hours to maximize their flavour.
2 Pre-heat the oven to 180°C.
3 Brush the inside of a round cast iron or china baking dish with melted
butter. Add the caster sugar and shake the dish so as to coat the inside of the dish. This will give a lovely crust whilst cooking.
4 In a mixing bowl add the flour and make a well in the middle. Add the eggs, caster sugar, vanilla essence and lemon zest to the well. With a whisk incorporate slowly the egg mixture into the flour until you have a smooth consistency.
5 In a small saucepan heat the butter until it reaches a golden hazelnut colour and leave to cool. Slowly whisk in the milk followed by the cream and finally the butter.
6 Mix the mixture with the cherries and their juices and pour up to 3⁄4 high into the buttered and sugared baking dish.
7 Bake in the preheated oven for 30 – 35 minutes. The clafoutis is cooked when the blade of a knife inserted into the mixture comes out completely clean. To serve, sprinkle caster sugar over.