Ingredients

• 2 free-range eggs
• 75g/2¾oz caster sugar
• plus extra for dusting
• 40g/1½oz plain flour
• 100ml/3½fl oz double cream or crème fraîche
• 100ml/3½fl oz milk
• butter
• for greasing
• 225g/8oz cherries
• stoned
• 150ml/5fl oz double cream
• 25g/1oz icing or caster sugar
• seeds from 1 vanilla pod

Directions

• For the clafoutis
• preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes.
• Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre
• bake for a further five minutes. Remove from the oven and allow to cool a little before serving.
• Whip together the cream
• sugar and vanilla seeds to soft peaks and spoon over the clafoutis.