Cherry Clafoutis

This French pudding from Limousin is somewhere between a cake, a pancake and a tart

Serves 6
390g jar cherries in kirsch syrup (weighing about 250g when syrup reserved)
1 tsp butter 4 medium eggs 75g vanilla sugar 150ml milk 125ml soured cream 1⁄8 tsp salt 75g plain white flour, sifted 50g ground almonds Icing sugar to decorate

Step 1) Pre-heat the oven to 200°C, Gas Mark 6. Drain the cherries, reserving the fruit and the syrup separately. Grease a 25cm diameter heat-proof Pyrex, china or metal dish with the butter and add the drained berries.

Step 2) Combine the eggs, vanilla sugar, milk, soured cream, salt, flour and almonds in a bowl or food processor and whisk hard or process on high for 1 minute until frothy. Pour over the cherries. Bake for 35-45 minutes or until the pudding is puffed, dark golden and fragrant. Serve immediately, before the pudding falls, dusted with sieved icing sugar.

Step 3) For an accompaniment, thicken the kirsch syrup with 1 tablespoon of arrowroot or custard powder and 4 tablespoons of cold water. Cook over medium heat for 4-5 minutes, stirring until a glossy, thick sauce forms. Or serve the juice in tiny liqueur glasses to accompany the pudding.

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