Serves 4
The clafoutis originates from the Limousin region of France and is traditionally made with unpitted black cherries so that the stone imparts its slightly almond flavour to the dish. The batter in this dish is like a sweetened Yorkshire pudding.

500g washed cherries
100g caster sugar
125g plain flour
3 eggs, beaten
250ml milk
25g butter
Icing sugar to dust

1 Place the cherries in a bowl with 50g caster sugar and leave to stand for 30 minutes.
2 Place the flour, remaining sugar, eggs and milk in the food processor and mix until you have a smooth batter.
3 Preheat the oven to 180C/Gas 4.
4 Grease an earthenware baking dish with the butter and place the cherries in the dish. Pour over the batter and bake for 30-35 minutes.
5 Remove from the oven and allow to
cool slightly before dusting with icing sugar. Serve immediately with the salted almond ice-cream.

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