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This is the result of the scavenging expedition the other day.
Dead easy and I hasten to add that NO females of the species were involved in the project, from harvesting through to the finished object.
(Got their nosebags on as soon as it had cooled down, though….)
Cherry clafoutis from Bill Granger’s excellent “Simply Bill“
Butter, for greasing
250 g cherries, pitted (Couldn’t be bothered and no-one’s broken a tooth yet..)
4 tablespoons plain (all-purpose) flour
110 grams caster sugar
125 mls milk
185 mls cream
1 teaspoon natural vanilla extract
4 eggs
To serve: cream or creme fraiche
250 g cherries, pitted (Couldn’t be bothered and no-one’s broken a tooth yet..)
4 tablespoons plain (all-purpose) flour
110 grams caster sugar
125 mls milk
185 mls cream
1 teaspoon natural vanilla extract
4 eggs
To serve: cream or creme fraiche
METHOD
Preheat oven to 180 C. Grease a 1.5 litre flan dish with butter and dust with a little caster sugar, then arrange the cherries in the dish. Mix the flour and sugar in a bowl, add vanilla and whisk together. Add the eggs and whisk until smooth. Pour over the cherries and bake for 30-35 minutes or until puffed and golden. Serve warm with cream or creme fraiche. Serves 8-10.
Mainz Daily Photo 
>Men make the best chefs. :)Virginia, I think it's the temperature. One recipe I read (The Joy of Baking) uses high temps but low cook time. I cooked my for exactly 45 mins at low temperature (375'F).
>Didn't pit the cherries? I swear!! Mine had to cook 55 min. Wonder what the diff is.V
>Thanks for the recipe…love your photo of aubergines, too. Lovely…
>Going to have to try this one next chance I get (when the cherries arrive).
>I’ll try this when I get home to MN. First, what is caster sugar? I’ll let you know how it turns out.
>Thank you for the wonderful and witty tour. Loved it. as for the Cherry Whatever is was yummy. MB