CHERRY CLAFOUTIS

Preparation 15 minutes, plus resting Cooking about 50 minutes Serves 8 Instead of fresh fruit, this updated French recipe uses bottled cherries in kirsch. For added indulgence, sprinkle some chocolate chips over the batter before baking, if you like.

100g plain flour 100g golden caster sugar 3 medium eggs, beaten, plus 2 medium egg yolks 100ml milk 200ml double cream 1 tbsp vanilla bean paste or extract 390g jar black cherries in Kirsch 3 tbsp toasted flaked almonds crème fraîche, to serve

1 In a large bowl, stir together the flour and sugar, make a well and pour in the beaten eggs, egg yolks, milk, cream and vanilla. Whisk until smooth and set aside for 30 minutes. 2 Preheat the oven to 180°C (160°C fan) gas mark 4. Drain the cherries over a small pan, reserving the liquid. Set the pan aside and pat the cherries dry with kitchen paper. Tip into a 28cm shallow baking dish. Pour in the batter, scatter with the almonds and bake for 45-50 minutes. 3 Meanwhile, bring the cherry liquid to the boil and simmer for 8-10 minutes until syrupy. Serve warm with crème fraîche and drizzled with Kirsch syrup.