Cherry clafoutis

Heat the oven to 190C/170C fan/gas 5. Butter a 23cm round flan dish and scatter with 2 tbsp of the caster sugar. Tip the cherries into the dish and drizzle with the kirsch or brandy, if using. Gently shake the dish to roll the cherries in the buttery sugar, then set aside while you make the batter. You could do this a couple of hours ahead – the longer the cherries macerate, the juicier they will be.

To make the batter, tip the remaining caster sugar, the eggs, flour and vanilla extract into a bowl with a small pinch of salt, and whisk until mostly smooth – it's okay if there are a few lumps. Gradually whisk in the double cream until all of it has been incorporated and the batter is completely smooth. Pour it over the cherries in the dish and bake for 30-35 mins until puffed up, light brown and a skewer inserted into the centre comes out clean.

Leave to cool slightly, then dust with icing sugar and serve warm, scooped straight from the dish.