If you’re fond of dessert, then how about a cherry and raspberry clafoutis. This eclectic recipe is adaptable in many ways while staying sophisticated. Use whatever fruit you enjoy, I find the sweetness of the cherry and the tartness of the raspberry to be an effective balance.
Mix the cherries, raspberries and 1 Tbsp of sugar carefully, let the fruits flavor intensify by leaving for 1 hour. Preheat the oven to 350f/gas mark 4.
Grease a baking dish with butter and lightly coat with the half of the remaining caster sugar. Evenly coat all of the baking dish and tip any excess sugar out.
Heat butter in a small pan until it turns slightly brown, don't allow it to burn! Then remove from the heat and set aside.
Whisk the eggs in a large bowl, and slowly add the rest of the sugar, then add the flour, crushed almonds and vanilla extract and whisk well. Take the whipping cream, milk, salt and butter and whisk until well mixed.
Add the contents of the large bowl into a baking dish and add in the macerated cherries and raspberries. Bake in the oven for 30 minutes until ever-so-slightly golden brown.
Check on how well baked by inserting a knife into the middle and should it come out pretty clean, it's done! Then take out, allow to rest for 5 minutes and sprinkle with a little caster sugar.