Ingredients

1 jar (approx. 600g-700g) pitted cherries
3 large eggs
½ cup caster sugar
2 tsp vanilla essence
½ cup plain flour – sifted
¾ cup full fat milk
½ cup pouring cream

Salt
Icing Sugar for serving

Butter for greasing

Preparation

Preheat the oven to 175C and the rack needs to be in the middle of the oven.

Grease a 22cm – 25cm pie or quiche dish with butter. I use a porcelain one and the size is not so important as long as the cherries are in a single layer and not overlapping.

Drain the cherries (you don’t use the liquid for this recipe so feel free to drink it) and pour the cherries into the dish.

In a separate bowl, whisk the eggs until they are light and frothy. Add the sugar and whisk until the sugar has dissolved.

Add a pinch of salt and the vanilla and whisk again. Add in the sifted flour and beat the mixture vigorously until the flour is well incorporated and smooth.

Gradually add the milk and cream and whisk until well combined. Pour the batter over the cherries in the prepared baking dish.

Bake in the preheated oven for 35 to 45 minutes until the clafoutis is golden brown and when a knife or skewer is inserted into the centre, it comes out clean.

Remove the dish from the oven and allow the clafoutis to cool a little. The custard will thicken as it cools. When ready to serve, dust the clafoutis with icing sugar and it’s lovely with a little bit of additional cream.

Note: Traditionally, this would use fresh cherries or jarred cherries that have the PIPS IN. I find this annoying as it takes away from the enjoyment if I am continuously worrying about biting into a cherry pip. But the French serve clafoutis with a small bowl and everyone puts their pips into the bowl, so feel free to use fresh cherries/cherries with pips if you would prefer.