Cherry clafoutis by Mike Robinson

Best described as a boozy Yorkshire pudding, it is seriously easy to make and quite delicious.

Ingredients

25 g1 oz butter, plus extra for greasing the pan
750 g26½ oz stoned and pitted red cherries
100 g3½ oz superfine caster sugar
1 vanilla pod, seeded
1 small glass of dark, rich rum
125 g4½ oz plain, all-purpose flour
350 ml12¼ fl oz milk
3 large eggs
A pinch of salt
Whipped cream, to serve

Method: How to make Cherry clafoutis

Preheat the oven to 220C/Gas 7. Melt the butter in a heavy metal pan over a medium heat. Stir in the cherries and half the sugar, then the vanilla seeds. Pour in the rum and flame. Reduce the liquid until the cherries are sticky, then reduce the heat.

Make the batter. Mix the remaining sugar and the flour in a bowl, then whisk in the milk, ensuring there are no lumps. Beat in the eggs, one at a time, and add the salt. Melt a little butter in a pan over a medium heat and brush it around the base and sides of baking dish. Pour in the batter until it comes to 2.5cm from the top. Bake in the oven until cooked through and risen – this should take about 25 minutes.