Start by preheating the oven at 180°C.

In a large bowl, combine your dry ingredients: plain flour, sugar and a pinch of salt. If you are using light muscovado sugar, make sure to use your fingers to break up the sugar as much as possible so it mixes well with the flour. Your batter will also look a bit darker than if you were using caster sugar.

Form a pit in the centre of the bowl and add the 4 eggs, one at a time, mixing well between each egg.

Add 200ml of milk to the batter, a little bit at a time, mixing well in between each splash until the batter becomes a very thin, crêpe-like liquid.

Finally, melt 50g of butter. Leave it to cool slightly, and add it to your batter, stirring until well-combined. Leave to rest on the side for 10 minutes.

While the batter is resting, it’s time to prepare our cherries. Start by rinsing them under some cold water in a colander, and patting them dry with a clean tea towel.

Pull the stems of the fruit and pit the cherries. I personally cut them in half with a knife, and used my fingers to remove the stone, but you can also use a cherry pitter.

Butter a shallow, wide round dish and lay the cherries at the bottom of the dish. I did one layer of cherries facing down so the bottom would look put together, and then just grabbed handfuls of the cherries and lay them unevenly on the top.

Give the resting batter a quick stir, and pour it over the cherries.

Bake for 40 minutes at 180°C, on the top shelf of your oven for the first 15 minutes, and moving it to the bottom shelf for the remaining 25 minutes. Some ovens will be stronger than others, so I would suggest checking the clafoutis after 35 minutes by plunging a knife in the middle of the clafoutis: if it comes out clean, your clafoutis is ready!

Serve warm or cold with your drink of choice!