Cherry clafoutis

serves 8

  • 15 ml butter for buttering the dish
  • 250 g cake flour
  • 125 ml castor sugar
  • pinch of salt
  • 4 eggs
  • 5 ml vanilla paste
  • 500 ml boiled milk, cooled
  • 30 ml Stroh rum
  • 750 g cherries (or peeled slices of pear or peach, or prunes)
  • icing sugar

Preheat oven to 200 °C. Butter a pie dish or any other pretty ovenproof container. Mix together the flour, sugar and salt. Beat in the eggs, one at a time, and add the vanilla. Using a spatula, fold in the milk and rum. Distribute the cherries evenly over the bottom of the dish. Pour the batter over the fruit and bake for about 35 minutes. Dust with sieved icing sugar before serving warm or cooled.