|1||Preheat the oven to 180° (170° fan, gas mark 4).|
|2||If using fresh cherries wash, dry thoroughly. Thaw if frozen.|
|3||Put the flour, eggs, milk, sugar and butter into the metal bowl. Run the EXPERT programme (without heating) for 1 minute/speed 8. Scrape the batter into the centre of the bowl and restart the EXPERT programme for 30 seconds. Add the cherries to the batter.|
|4||Butter individual moulds, or a 23cm spring-form tin and fill with the batter. Bake for 35-50 minutes depending on size, until golden brown. Decorate the clafoutis with washed bunches of redcurrants and icing sugar before serving.|
|1||Put the caster sugar into the metal bowl and run the EXPERT programme 30 seconds/|
speed 18 (without heating) until it forms a fine powder.