Cherry clafoutis

Cherry clafoutis. Photo / Babiche Martens

Serves 6

2 tsp butter
3 eggs
1 1/4 cups milk
1/3 cup sugar
2 tsp vanilla extract
1 Tbs amaretto or brandy
1/4 tsp salt
3/4 cup flour
2 cups pitted cherries (use either the fresh American ones in store now or tinned cherries that have been well drained)
2 Tbs sugar, extra
1 Tbs amaretto or brandy
Icing sugar

1. Grease a baking dish with the butter.

2. Beat the eggs with an electric beater until thick then gradually add the milk, sugar, vanilla, ameretto (or brandy), salt and flour while beating continuously. Make sure there are no lumps before leaving the batter to rest for 30 minutes. Preheat oven to 180C.

3. Pour a third of the batter into the baking dish and bake for 3 minutes to just set. Spoon over the cherries and sprinkle with the extra measure of sugar and then the rest of the batter. Bake for approximately 30 minutes or until puffed, golden and set. Remove from the oven and sprinkle liberally with icing sugar before serving.