Mini cherry clafoutis

A clafoutis is a French baked dessert with a creamy base and sharp cherries, served warm. Here, we’ve tweaked the recipe with a boozy punch from the kirsch and served it in individual portions with scoops of vanilla ice cream.

MAKES 6 PREP 10 mins plus 10 mins resting COOK 25 mins EASY V

150g caster sugar

50ml kirsch

225g cherries, pitted and kept

whole

¼ tsp almond extract (optional) 2 large eggs and 2 egg yolks (freeze

the whites for another recipe) 200ml double cream

45g plain flour butter, for the dishes

1 tbsp icing sugar vanilla ice cream, to serve

1 Simmer 50g of the caster sugar and the kirsch together in a pan over a medium heat until the sugar has dissolved. Stir in the cherries and simmer for 1-2 mins until softened slightly and you have a syrup. Pour into a bowl and set aside to cool.

2 Whisk the almond extract, if using, with the eggs, yolks and remaining 100g caster sugar in a bowl until smooth. Whisk in the cream and flour to combine. Leave for 10 mins to rest. After that, it should be the consistency of pancake batter.

3 Heat oven to 180C/160C fan/ gas 4. Butter six shallow ceramic dishes (ours were 125ml, 10cm round and 2.5cm deep.) Divide the cherries between the dishes, pour over the batter, then drizzle the cherry juices over the top.

4 Put on a baking sheet and bake for 25 mins until golden brown. (They will deflate once out of the oven.) Dust the icing sugar over the top and serve warm with the ice cream.

PER SERVING 400 kcals • fat 22g • saturates 13g •

carbs 40g • sugars 34g • fibre 1g • protein 5g •

salt 0.1g