Summer cherry clafoutis

Ingredients - serves 6-8

250g fresh cherries, pitted and halved 

3 large free range eggs 

150ml whole milk 

150ml single cream 

50g butter 

75g caster sugar 

1 tsp vanilla bean paste 

1 tbsp icing sugar 

Method 

Preheat your oven to gas mark 4/180c. First start by de-stoning the cherries and cutting them in half. Place half the butter in a 9-inch fluted tart tin and place in the oven to allow the butter to melt.  

 Now melt the remaining butter and set aside. Crack the eggs into a large mixing bowl and add the sugar. Whisk well and then add the flour and whisk in the milk and cream to make a smooth batter. Whisk in the melted butter and vanilla bean paste and then stir in the cherries.  

 Take the dish out of the oven and very carefully swirl the butter around the dish. Place the dish on a baking tray and then pour in the fruit batter. Bake for 35-45 minutes turning the baking tray after 25 minutes. Once cooked, allow the clafoutis to cool for 20 minutes, then dust with icing sugar and serve with ice cream or cream for a delicious summer pudding.