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.
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.
3 and 4-oven AGA
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.