You can use other soft-fleshed seasonal fruits, such as greengages, mirabelles, blackberries and pears. A spoonful of appropriate eau-de-vie or liqueur is the cherry on the cake.
100g (7 tbsp) butter
350g (12oz) ripe cherries, stoned
2 eggs
80g (scant ⅔ cup) plain (all-purpose) flour
80g (⅓ cup) butter, melted and cooled
60g (5 tbsp) granulated sugar, plus extra to dust
150ml (scant ⅔ cup) cold milk
1 vanilla pod, split lengthways
1 tbsp kirsch (optional)
To make the batter, very lightly beat the eggs in a bowl with a fork and add the flour. Whisk in the melted butter, then gradually mix in the granulated sugar and milk. Use a knife tip to scrape the vanilla seeds into the batter, and add the kirsch if using.
Preheat the oven to 200ºC/400ºF/Gas 6. Use 60 g (¼ cup) of the butter to generously grease a 20 cm (8in) diameter, 5 cm (2in) deep ovenproof dish. Spread the cherries in the bottom, then pour the batter over them.
Carefully place in the hot oven, making sure that the batter doesn’t spill over the top. Bake for 10 minutes, then lower the oven setting to 180ºC/350ºF/Gas 4. Cut the remaining butter into small pieces, dot them over the top of the clafoutis and bake for another 25 minutes or so.
To check if the clafoutis is cooked, delicately slide in a knife tip. If it comes out smooth and clean, the clafoutis is ready. Dust with a little granulated sugar and leave to stand for a few minutes. Serve the clafoutis warm, from the dish.