Cherry clafoutis

Remove the stones from the cherries into a bowl.

Toss 450 g of cherries with three tablespoons of caster sugar and three tablespoons of cherry liqueur, the same amount of each, and stir; the sugar draws the juices out.

Cover and refrigerate two hours.

Beat two whole eggs and one yolk together until fully mixed.

Add the sugar and mix in, then the vanilla.

Add the cream, then the milk, mixing to a smooth batter -- it works like a crepe batter.

Melt the butter on the stove until it reaches a chestnut colour, then mix about a tablespoon of it into the batter.

Add about a good tablespoon of flour to thicken the batter to a consistency.

Pass the batter through into another container so no lumps of flour remain, and discard the vanilla bean.

Preheat the oven to 180 degrees Celsius, which is 350 Fahrenheit.

Butter the dishes generously, then sprinkle sugar all over the inside.

Put the macerated cherries into the dishes, then pour the batter in on top so everything floats, and clean the sides of the dish.

Bake about 30 minutes at 180 degrees Celsius.

Serve warm, eaten with a spoon rather than cut like a tart.