Cherry clafoutis

Ingredients

• 100 g LURPAK cow milk butter
• 8 medium eggs
• 140 g granulated sugar
• 180 g all-purpose flour
• 50 ml whole milk
• zest of 1 lemon or orange
• 500 g pitted cherries

Method

Place the butter into a pot and melt it over low heat.

Then, add the eggs along with the sugar into a bowl, and stir well with a hand whisk. 

Gradually pour the melted butter into the bowl (make sure the butter is not hot), and keep whisking until combined. 

Right after, gradually add the flour, zest, and milk, and keep stirring with the hand whisk until a mushy mixture forms. Make sure the mixture is smooth with no lumps.

Afterward, dust with flour a 20×30 cm pyrex or a round tart pan (24cm diameter), empty the mixture into it and spread the cherries over it. 

Bake in a preheated oven at 210 C fan for about 7 minutes, then lower the temperature to 170 C and bake for about 25 minutes.