Clafoutis aux Cerises

Method

Preheat the oven to 190°C and generously butter a 28cm shallow baking dish or cast iron skillet. Whisk together the eggs and caster sugar until pale and thick, approximately 3 minutes. Sift the flour with salt and fold gently into the egg mixture, then slowly whisk in the milk and vanilla extract until smooth. Distribute the pitted cherries evenly across the prepared dish and pour the batter over them, ensuring they are partially submerged. Bake for 35-40 minutes until the clafoutis is golden brown and a skewer inserted in the centre comes out clean, with a slight jiggle in the middle. Remove from the oven and allow to cool for 10 minutes, then dust generously with icing sugar. Serve warm or at room temperature.