Cherry clafoutis

Ingredients

– 400 g fresh cherries
– 60 g cornflour
– 80g sugar + 10g for the top of the clafoutis
– 1 pinch turmeric optional, for colour
– 400g soy cream – using another cream may give a different texture
– 1 tsp vanilla

Instructions

1. Butter or oil your mould(s) (I prefer to butter with margarine), then set aside in a cool place.
2. Preheat your oven to 180°C.
3. Rinse your cherries well, then pit them if you like – I’ve shown you a simple and effective method on video. Place the cherries on a tea towel that doesn’t mind being stained, or on absorbent paper, then set aside.
4. Pour the cornflour, sugar and turmeric into a bowl and whisk to break up any lumps.
5. Gradually whisk in the soy cream and vanilla.
6. Arrange all your cherries in the tin – if you have pitted them, place them so that the pitting hole is not on top.
7. Pour the clafoutis mixture over them.
8. Just before placing in the oven, sprinkle with the sugar and bake for about 30 minutes, or until the clafoutis is golden brown on top.
9. Leave to cool completely, then leave to set in the fridge for at least two hours, then enjoy!