Cherry Clafoutis.

Ingredients.

4 eggs             
160 g plain flour
160 g butter melted and cooled
300 ml milk             
120 g caster sugar
2 vanilla pods, split lengthways        
60 g butter             
400 g  ripe cherries, stoned and with stalk removed
25g flaked almonds

Preheat the oven to 200°C/gas 6. 

 beat the eggs in a bowl with a fork, then lightly beat in the flour. Whisk in the cooled melted butter, then gradually whisk in the milk followed by the sugar. With the point of a knife, scrape out the seeds
from the vanilla pods and add them to the mixture.
Cut 20g of the butter into small pieces, set aside. Use the remaining 40g to generously grease an ovenproof dish, about 22cm in diameter and 3-4cm deep. Spread the cherries evenly over the base of the dish, then pour the batter mixture over them. (I pit the cherries by stabbing them with the top of a icing bag), transfer the dish to the oven and bake for 10 minutes. Lower the oven setting to 180°C/gas 4, and cook for a further 15 minutes. Scatter the reserved butter pieces and almonds evenly over the top of the clafoutis and bake for another 5 minutes, or until set. To check, carefully insert the point of a sharp knife in the middle, if it comes out clean, the clafoutis is cooked