• 1½ 1b (750g) ripe black cherries, not pitted.
• 2 eggs
• 1 egg yolk
• ½ cup (4 oz/125 g)of sugar
• 5 tablespoons (2½ oz/75 g) butter, melted
• ½ cup (2½ 0z/75 g) all-purpose (plain) flour
• 1 cup (8 fl oz/250 ml) milk
• vanilla sugar or powdered (icing) sugar

Preheat the oven to 200°C. Wash, dry and stem the cherries

Butter an oven-proof china or glazed earthenware dish large enough to hold the cherries in a single layer. Place the cherries in it. Combine the eggs and yolk in a bowl, add the sugar and whisk until the mixture is pale in colour. Whisk in the butter. Sift in the flour and mix well, then mix in the milk. Beat until the batter is smooth, then pour over the cherries.

Bake for 40 minutes or until browned. Remove the clafoutis from the oven and sprinkle with vanilla sugar. Serve lukewarm from the baking dish.