Cherry clafoutis

30 min

for 6 people

NZ Herald

Ingredients

2 tsp	Butter
3	Eggs
1 ¼ cups	Milk
⅓ cup	Sugar
2 tsp	Vanilla extract
1 Tbsp	Amaretto, or brandy
¼ tsp	Salt
¾ cup	Flour
2 cups	Pitted cherries, (use either the fresh American ones in store now or tinned cherries that have been well drained) (Main)
2 Tbsp	Sugar, extra
1 to dust	Icing sugar

Grease a baking dish with the butter.
Beat the eggs with an electric beater until thick then gradually add the milk, sugar, vanilla, ameretto (or brandy), salt and flour while beating continuously.
Make sure there are no lumps before leaving the batter to rest for 30 minutes. Preheat oven to 180 degC.
Pour a third of the batter into the baking dish and bake for 3 minutes to just set.
Spoon over the cherries and sprinkle with the extra measure of sugar and then the rest of the batter.
Bake for approximately 30 minutes or until puffed, golden and set. Remove from the oven and sprinkle liberally with icing sugar before serving.