50g ground almonds
15g strong plain flour
good pinch of sea salt
100g caster sugar
2 large free range eggs
3 large free range egg yolks
250ml double cream
300g ripe fresh cherries
unsalted butter, softened, for greasing
icing sugar, sifted for dusting
- Put the ground almonds, flour, salt and sugar into a food processor and whiz for a few seconds to combine. Add the eggs, egg yolks and cream and blend to a smooth batter, scraping down the sides of the bowl once or twice. Tip into a jug or bowl, cover and refrigerate for 24 hours.
- In the meantime, remove the stones from the cherries and pat them dry if they are particularly juicy. Rub the inside of a large ovenproof sauté pan or gratin dish, about 23-25cm in diameter, with softened butter.
- Preheat the oven to 190°C, Gas mark 5. Scatter the cherries over the base of the pan or dish. Stir the batter in the jug, then pour over the cherries. Bake for about 20 minutes until risen and golden brown. The middle may be slightly flatter than the surrounding batter but it should be set. If not, then bake for a little longer.
- Dust with icing sugar and serve at once.
- If you wish to make individual clafoutis - butter six 10cm tartlet tings or Yorkshire pudding tins and divide the cherries between them. Pour on the batter and bake at 200°C, Gas mark 6 for about 12 minutes.
Chef's note: The fruit and batter can be made in advance but put together and baked at the last minute. The batter benefits from resting for a full 24 hours. You can make on large pudding or six small ones.