Recipes

This recipe comes from The Hand & Flowers in Buckinghamshire, chosen by chef Tom Kerridge to make the most of their local cherries.

Serves 4

    250g sugar
    250ml red wine
    500g cherries, stoned
    4 egg yolks
    2 eggs
    100g sugar
    250ml double cream
    50ml Kirsch
    50g flour

Method

Preheat the oven to 160C.

Boil the sugar and red wine together in a pan until the sugar has dissolved, then pour over the stoned cherries and leave to cool.

Whisk together the yolks, eggs and sugar, then stir in the cream and Kirsch. Fold in the flour.

Tip the drained cooked cherries into a shallow baking dish or tin and pour over the clafoutis mixture. Cook for 15-20 minutes until puffed and golden.

To serve, sprinkle with toasted flaked almonds, if liked, and a little icing sugar.