Try a twist on clafoutis, a French baked dessert with a creamy base and sharp cherries. We’ve added a boozy punch with kirsch and served it with ice cream
Prep:10 mins
Serves 6
150g caster sugar50ml kirsch225g cherries, pitted and kept whole¼ tsp almond extract (optional)2 large eggs and 2 egg yolks (freeze the whites for another recipe)200ml double cream45g plain flourbutter, for the dishes1 tbsp icing sugarvanilla ice cream, to serve
STEP 1Simmer 50g of the caster sugar and the kirsch together in a pan over a medium heat until the sugar has dissolved. Stir in the cherries and simmer for 1-2 mins until softened slightly and you have a syrup. Pour into a bowl and set aside to cool.STEP 2Whisk the almond extract, if using, with the eggs, yolks and remaining 100g caster sugar in a bowl until smooth. Whisk in the cream and flour to combine. Leave for 10 mins to rest. After that, it should be the consistency of pancake batter.STEP 3Heat the oven to 180C/160C fan/ gas 4. Butter six shallow ceramic dishes (ours were 125ml, 10cm round and 2.5cm deep.) Divide the cherries between the dishes, pour over the batter, then drizzle the cherry juices over the top.STEP 4Put on a baking sheet and bake for 25 mins until golden brown. (They will deflate once out of the oven.) Dust the icing sugar over the top and serve warm with the ice cream.
