This classic French recipe makes a wonderful individual dessert.
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
1. 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.
2. Strain the batter over the cherries and pour a tablespoon of kirsch over the top of each flan dish.
3. Place towards the top of the baking oven and cook for 30-35 minutes, until the clafoutis is brown and puffed up.
AGA R5 Series 2-oven: Place on the grid shelf on the floor of the roasting oven and cook for 20 minutes, then slide in the cold plain shelf and cook for a further 10-15 minutes until the clafoutis is brown and puffed up.
Conventional cooking: Bake at 190°C, Fan Oven 170°C or Gas Mark 5 for about 45 minutes.
4. Cool until warm and dredge with icing sugar, then serve.