A clafoutis is a baked French dessert featuring a rich batter over fruit. Cherries are the traditional fruit used in a clafoutis, but other soft fruits, such as peaches, plums, or apricots work well too. This melt-in-the mouth pudding might soon become your favourite summer pud! Why not pick up some Bennetts Vanilla Ice Cream from our Farm Shop to serve alongside it.

Serves: 4

Ready in: 1 hour

Ingredients

450g ripe cherries, stones removed

3 tbsp caster sugar, plus extra for sprinkling

3 tbsp kirsch (optional)

20g unsalted butter, plus extra for greasing

2 free-range eggs

3 tbsp. caster sugar, plus extra for sprinkling

½ tsp. vanilla extract

1 heaped tbsp plain flour

50g whole milk

75g whipping cream

Pinch sea salt

Method

1. Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)
2. Preheat the oven to 180C/350F/Gas 4. Grease a baking dish or skillet pan with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess
3. For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter. Remove the pan from the heat and set aside in a warm place
4. In a large bowl whisk together the eggs, sugar and vanilla until creamy
5. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette
6. Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish
7. Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean
8. To finish, sprinkle with caster sugar and serve warm with pouring cream or vanilla ice cream.