Ingredients

Step by step

1. Put the halved cherries in a bowl with the caster sugar and amaretto; mix. Set aside to macerate for 2 hours.
2. Preheat the oven to 180°C, fan 160°C, gas 4. Generously grease 4 x 300ml shallow gratin dishes with butter, or a 1.5 litre shallow baking dish (about 21cm x 27cm). Dust the inside of the dish or dishes with sugar, tilting gently to coat.
3. Gently heat the double cream in a small saucepan until hot but not boiling. Set aside for 5 minutes to cool. In a large bowl, whisk the caster sugar, 3 whole eggs and 1 egg yolk until combined (use remaining egg white in another recipe). Sift in the flour and a pinch of salt and whisk for a minute until smooth. Add almond extract then gradually whisk in the warm cream. Spoon the cherries and their juices in the prepared dish.
   Tip

   Clafoutis is a classic French dessert that is made from a very light, custard-like batter and black cherries soaked in kirsch. Amaretto also works really well with cherries and is perhaps more commonly found in your drinks cabinet. It's important to use shallow dishes, so that the batter isn't too deep and cooks evenly. For a lighter dessert, use whole milk instead of double cream.
4. Pour the batter on top (no more than 3cm deep for it to cook evenly). Bake for 15 minutes, if making individual ones, or 25-30 minutes until set and golden, but with a slight wobble. Allow to stand for 5-10 minutes before serving with pouring cream, if you like.