Cherry clafoutis
Preheat the oven to 180°/gas mark 4.
Butter a deep baking dish, preferably a tatin dish, as in the photograph.
Make your batter by whisking 300ml milk, 60g caster sugar, a few drops of vanilla extract and 3 large eggs together, then slowly adding this to 60g plain flour and half a teaspoon of baking powder.
Stone 300g cherries and place in the bottom of the baking dish, sprinkling with sugar.
Pour the batter over and bake for around 30 minutes, or until set.
Dust with icing sugar to serve, along with a large dollop of creme fraiche.