Cherry Clafoutis

Recipe   (Enough for two or one very hungry person)
2 Medium Eggs
1/4 Pint Milk (full cream)
    Or* measure your two eggs in a jug and add the same amount of milk
20g Sugar
1/4 Teaspoon Vanilla
Pinch Salt

200g Punnet Cherries (sweet) In season June through to July
A Little Butter to grease dish and to dot on the top


Grease dish with butter
Stone cherries and place in dish - small pyrex bowl
Whisk together all remaining ingredients except the butter
Pour egg mixture over the cherries
Dot with butter

Use a ceramic bowl or pyrex about 5 1/2 inches by 2 1/2 inches deep.  Place bowl inside a larger dish and pour freshly boiled water into the larger dish, to slow down the cooking

Heat Oven to 200 C Fan Oven
Cook 10 minutes then turn down to 150 C
Cook until set - test with a knife. 
Approximately 40 minutes altogether

If you use too much milk to egg then it will take longer to cook through - the middle needs to be firm not runny

I have found that a large egg varies considerably in size depending upon where you buy it.  Marks and Spencer, so far, have the largest eggs.  Asda had the smallest large eggs when I last weighed them.

Serve with a little double cream poured over