Cherry clafoutis
The clafoutis is lovely served at the table, so make sure you have an attractive ovenproof dish.
Ingredients
3 tbsp butter, melted
3 eggs, beaten
1 cup plain flour
2 tbsp + 1/2 cup caster sugar
1 cup milk
500g pitted fresh cherries
icing sugar, sifted, for dusting
1 cup whipped double cream, to serve
Method
Preheat the oven to 180°C. Lightly brush a 1.5-litre ovenproof dish with 1 tbsp butter, sprinkle with 2 tbsp caster sugar and set aside.
Place the eggs in a bowl, add the flour and combine gently. Add the 1/2 cup sugar, milk and remaining melted butter and stir with a wooden spoon to form a smooth batter. Don't beat the mixture.
Pour the batter into the prepared dish and add the cherries.
Bake the clafoutis for 30-35 minutes or until a skewer inserted in the centre comes out clean. Dust with icing sugar. Allow to stand for 10 minutes. Serve with dollops of whipped cream.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
