Cherry Clafoutis

The French countryside batter pudding. Somewhere between a crepe and a flan. No pitting the cherries — the pits keep them from going mushy and add a subtle almond flavor.

1. 1

   Preheat oven to 180C / 350F. Butter a 28cm ceramic or cast-iron baking dish generously, then dust with sugar.

2. 2

   Arrange cherries in a single layer across the dish.

3. 3

   Blend milk, cream, eggs, sugar, flour, and vanilla until smooth. Add Kirsch if using. Let batter rest 10 minutes.

4. 4

   Pour batter over cherries. Bake 40-45 minutes until puffed, golden, and the center has only a very slight wobble.

5. 5

   It will deflate as it cools — this is expected. Dust with powdered sugar and serve warm. Warn your guests about the pits.