450g ripe cherries, the best you can find, stones removed
20g unsalted butter, plus extra for greasing
2 free-range eggs
3 tbsp caster sugar, plus extra for sprinkling
½ tsp vanilla extract
1 heaped tbsp plain flour
50g oz whole milk
75g whipping cream
Pinch sea salt
Step 1: Preheat your oven to 180C. Now grease a baking dish with butter and sprinkle with sugar. Shake sugar around the dish so that it is evenly covered. Remove any excess.
Step 2: To make the batter, heat butter in a small pan until it turns a pale brown colour – this is called a beurre noisette. Make sure the butter does not burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.
Step 3: In a large bowl whisk together the eggs, sugar and vanilla until creamy.
Step 4: Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
Step 5: Mix the cherries into the batter and pour into the prepared baking dish. Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
To finish, sprinkle with caster sugar and serve warm.