Make the most of the last of the cherries. If you have left it too late you could use plums.
Batter
| 1 Tbsp | Butter, melted |
| ¼ tsp | Salt |
| ¾ cup | Milk |
| ½ tsp | Vanilla essence/extract |
| ½ cup | Flour, all purpose |
| 3 | Eggs, medium |
| 2 Tbsp | White sugar |
Cherries
| 1 Tbsp | Butter |
| 1 Tbsp | Caster sugar |
| 2 cups | Pitted cherries (Main) |
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Directions
- Mix all batter ingredients and set aside.
- Melt butter and toss the cherries into this. Add caster sugar and a syrup will form. Pour the mixture into a baking vessel.
- Cover with the batter and place into a pre-heated medium oven. Bake until puffed up and browning, 20 minutes at least. Keep the oven closed during this time or the clafoutis will collapse.
- Serve immediately with cream or yoghurt.
