Baked Cherry Clafoutis from the Limousin

What you need

• 1 tbsp unsalted butter, softened, for the dish
• 100 g (1/2 cup) granulated sugar, plus 1 tbsp for the dish
• 500 g (1 lb) sweet black cherries, stemmed, left whole with their pits
• 3 large eggs, room temperature
• 70 g (1/2 cup) all-purpose flour
• 1 pinch salt
• 250 ml (1 cup) whole milk
• 1 tsp vanilla extract
• 1 tbsp kirsch, optional
• icing sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F) with a rack in the middle.

2. 2

   Rub a 23 cm (9 in) ceramic baking dish with the butter, sprinkle in 1 tbsp of the sugar and tilt to coat the base and sides.

3. 3

   Rinse the cherries, pat them dry and spread them in a single layer in the dish. Keeping the pits in holds the cherries whole and deepens their flavour.

4. 4

   Whisk the eggs with the remaining sugar until pale and slightly frothy, about 1 min.

5. 5

   Whisk in the flour and salt until no lumps remain.

6. 6

   Slowly whisk in the milk, then the vanilla and kirsch if using, to get a thin, smooth batter like crepe batter.

7. 7

   Gently ladle the batter into the dish so it surrounds the cherries without moving them.

8. 8

   Bake until puffed, set in the middle and golden at the edges, 35-40 min. A knife pushed into the centre should come out clean.

9. 9

   Let it cool for 20 min. It will sink as it cools.

10. 10

    Dust with icing sugar and serve warm, cut into wedges. Warn everyone at the table that the cherries still have their pits.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.