Clafoutis

1. Butter an ovenproof dish and dust it with a little sugar.

2. Drain the cherries (if fresh, pit them) and arrange them evenly over the bottom of the dish.

3. Whisk the eggs with the sugar, then add the flour and a pinch of salt, and finally stir in the milk gradually to get a thick pancake batter.

4. Flavour the batter with the seeds of the split vanilla pod.

5. Pour the batter gently over the cherries so the fruit stays in place.

6. Bake at 180 °C for about 35 minutes until the top is golden and just set; serve warm, dusted with sugar.

Tip: Traditional Limousin clafoutis is made with unpitted cherries, because the stone gives a subtle almond flavour – but for easier eating you may pit them. The centre should stay softly custardy.