For the cherry clafoutis
Preheat your oven to 18o•c
Lightly grease a medium sized baking dish with a very small amount of low fat spread and sprinkle the ground almonds and little flour over to cover the base.
In a separate mixing bowl whisk together the eggs and both types of sugar. Once combined add a healthy pinch of salt and sift in the flour, whisk to combine.
Next add the milk, vanilla extract, and almond extract. Whisk together until nice and smooth.
Pour the batter into the floured baking dish. (Usually the cherries are added in the beginning but Emily’s Mum always dropped them into the batter at this stage so…) spacing them throughout the dish evenly add in your pitted cherries to the batter.
Bake in the oven for about 30 to 40 minutes until golden brown. The clafoutis will firm up slightly as it cools.
Serve with a dollop of low fat creme fraiche for a beautiful Mother’s day dessert.
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