A traditional French dessert from the Limousin region made with cherries.
Preheat the oven to 180'C.
Butter and flour a baking dish or non-stick frying pan.
Place the ground almonds, flour and the sugar in a bowl. Mix and make a well in the centre.
Break the eggs into the well and start whisking. Add the milk and double cream and whisk until you have a smooth batter.
Soften the butter for the baking dish and smear the dish with the butter and then dust with the plain flour.
Remove the stalks and stones from the cherries. Place the cherries in the base of the baking dish.
Pour the clafoutis batter over the cherries and then place in the oven and bake for 30/35 minutes.
In the meantime, make the raspberry caramel: melt the sugar until you have a caramel. Add the raspberries, Grand Marnier and the water. Boil for 2 minutes and then allow to cool.
Once cooked, remove the clafoutis from the oven and allow to cool. Cut into slices and serve dusted with icing sugar and a drizzle of the raspberry caramel.
«Try making this clafoutis recipe using apricots, peaches or nectarines. Vary the alcohol in the caramel by using a suitable fruit liqueur.»