Cherry Clafoutis Flaked almonds Plain flour Salt Caster sugar Eggs Egg yolks Double cream Cherries

Icing sugar 85g 25g Pinch 140g 3 4 375ml 375g To dust

Method 1. Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. 2. Add the sugar, whole eggs, yolks and cream. 3. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.) 4. When ready to cook, preheat the oven to 200C/gas 6/fan 180C. 5. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom. 6. Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. 7. Dust with icing sugar and serve warm.

Sign up to vote on this title
UsefulNot useful