Clafoutis

This is such a simple recipe, and a such pleasure to eat, plus you can use pretty much whichever fruits you like. All stone fruit works very well, especially apricots and plums, and berries make a grand alternative too. Technically, using fruit other than cherries means you've made a flaugnarde rather than a clafoutis – but who really cares when the result is so tasty?

The classic version of this dish keeps the stones in the cherries, as they give off a subtle almond flavour during cooking. To use pitted cherries without losing that extra hit of flavour, I've added almond extract – which, given the opportunity, I'd add to pretty much anything sweet! But of course, it‘s not to everyone's taste, and it can easily be omitted if you like.

Traditionally, a clafoutis is made with a batter made from eggs, flour, sugar and milk, similarly to a pancake mix. I've adapted the recipe to be plant-based, and it tastes as close as you're going to get without using eggs, if I do say so myself! You can also use gluten-free flour if you prefer, and the granulated sugar of your choice, although in my experience, caster does work best.