Knob of butter
350g (12 oz) cherries, pitted
25g (1 oz) plain flour
55g (2 oz) caster sugar
1 egg yolk
425ml (¾ pint) milk
6 tbsp kirsch
This classic French recipe makes a wonderful individual dessert cooked in the small AGA flan dishes.
Butter 6 small AGA flan dishes and divide the cherries between them. Place the flour and sugar into a basin stir together, then add the eggs and egg yolk whisk together and gradually add the milk. Strain the batter over the cherries and pour a tablespoon of kirsch over the top of each flan dish.
Place towards the top of the Baking Oven and cook for 30-35 minutes, until the clafoutis is brown and puffed up. Cool until warm and dredge with icing sugar, then serve.
Bake at 190°C, Fan Oven 170°C or Gas Mark 5 for about 45 minutes.