Recipe: Cherry and kirsch clafoutis

Cherry and kirsch clafoutis. Photo / Babiche Martens

Serves 4

3 cups fresh cherries - or use tinned cherries that have been drained
1/4 cup kirsch
1 tsp finely grated lemon zest
1 Tbs butter, softened
1 cup full cream milk
1/3 cup caster sugar
3 eggs
3 tsp vanilla extract
1/4 tsp salt
1/2 cup plain flour
Icing sugar to serve

1 Preheat oven to 180C. Combine the cherries, kirsch and lemon and let stand for a 1/2 hour.

2 Grease a 20cm round baking dish with the softened butter.

3 Place the milk, sugar, eggs, vanilla, salt and flour into a blender and blend for 1 minute.

4 Pour the mixture into the dish then spoon over the cherries and juice. Bake for about 45 minutes or until puffed and golden. Dust liberally with icing sugar, serve hot.