Cherry clafoutis 3 Jul 2011 If you want to serve cooked cherries in dish that holds their flavour, this is the one for you and now is the time to make it.

For really scrumptious cherries go to Q Gardens, Milton Hill near Steventon (0X13 6AB) and pick your own. I doubt there is a more satisfying job than picking cherries warm from the sun, and there is certainly no flavour that depicts high summer more perfectly. Cherry picking makes a great day out for all the family.

To serve 4-6 people you will need:

• A little butter and flour to rub round the pudding dish.
• 3 free range eggs
• 250ml milk
• 100g sugar
• ½ tbs vanilla extract
• Generous pinch salt
• 450g sweet dessert cherries – with or without stones
• Icing sugar to dust.

Method:

• Rub butter inside an oven proof dish (size 23 cm), scatter flour on top then shake away surplus flour.
• Turn the oven on to 190°C, 375°F or gas mark 5
• Whisk the eggs in a large bowl then add sugar, vanilla and salt, and stir in the flour.
• Add the milk next and beat until the mixture is smooth.
• Pour about a cm of this batter into the dish, add the cherries, then pour the remaining batter over the top of the cherries.
• Bake for approximately 40 minutes or until the dish has puffed up and turned a delicious golden brown.  It will sink slightly when removed from the oven, but don’t worry about that.
• Allow to cool a little, sprinkle with icing sugar and serve warm with fresh whipped cream or crème fraiche.