CHERRY CLAFOUTIS

Preheat fan oven to 180ºC (thermostat 6).

Use an electric whisk on the eggs, crystallised sugar and vanilla sugar until the mixture has tripled in size.

Use a flexible spatula delicately to mix in the flour, salt and baking powder.

Once it is well mixed, plunge the cherries and spirit into the mixture so that they are well coated, and turn the whole into a 16 cm to 18 cm dia floured and buttered baking tin.

Slip the clafoutis into the oven for 35 to 40 minutes.