Mini cherry clafoutis

• caster sugar↗150g 150g
• kirsch↗50ml 50ml
• cherries↗225g 225g

  pitted and kept whole

• almond extract↗¼ tsp ¼ tsp

  (optional)

• eggs↗2 large 2 large

  and 2 egg yolks (freeze the whites for another recipe)

• double cream↗200ml 200ml
• plain flour↗45g 45g
• butter↗

  for the dishes

• icing sugar↗1 tbsp 1 tbsp
• vanilla ice cream

  to serve

Step-by-step instructions

1. 1

   Simmer 50g of the caster sugar and the kirsch together in a pan over a medium heat until the sugar has dissolved. Stir in the cherries and simmer for 1-2 mins until softened slightly and you have a syrup. Pour into a bowl and set aside to cool.

2. 2

   Whisk the almond extract, if using, with the eggs, yolks and remaining 100g caster sugar in a bowl until smooth. Whisk in the cream and flour to combine. Leave for 10 mins to rest. After that, it should be the consistency of pancake batter.

3. 3

   Heat the oven to 180C/160C fan/ gas 4. Butter six shallow ceramic dishes (ours were 125ml, 10cm round and 2.5cm deep.) Divide the cherries between the dishes, pour over the batter, then drizzle the cherry juices over the top.

4. 4

   Put on a baking sheet and bake for 25 mins until golden brown. (They will deflate once out of the oven.) Dust the icing sugar over the top and serve warm with the ice cream.