Cherry Clafoutis

Ingredients:
200 ml double cream
1 vanilla pod
100 ml milk
3 eggs
50g caster sugar
70g plain flour
1 Tbsp kirsch
450g black cherries
icing sugar for dusting

Method:

1. Preheat the oven to 180°C.
2. Put the cream in a small saucepan.
3. Split the vanilla pod in two, scrape out the seeds and add the whole lot to the cream.
4. Heat gently for a couple of minutes, then remove from heat, add the milk and cool.
5. Strain to remove the vanilla pod.
6. Whisk the eggs with the sugar and flour, then stir into the cream.
7. Add the kirsch and cherries and stir well.
8. Pour into a 23 cm round baking dish and bake for 30-35 minutes, or until golden on top.
9. Dust with icing sugar and serve.

Serves 6
Adapted from The Food From France Cook Book