60g butter, at room temperature
160g plain flour
160g butter, melted and cooled
120g caster sugar
2 vanilla pods, split lengthways
400g ripe cherries, stalks and stones removed (or other seasonal fruits)
granulated sugar, to sprinkle
Heat oven to 200C/180C fan/gas 6. Generously grease an ovenproof shallow dish, about 22cm diameter and 4cm deep, with 40g of the butter. Cut the remainder into tiny pieces and set aside. Lightly beat the eggs in a bowl with a fork, then lightly beat in the flour. Whisk in the cooled melted butter, then gradually whisk in the milk followed by the sugar. With the point of a knife, scrape out the seeds from the vanilla pods and add to the mixture.
Spread the cherries evenly over the base of the dish, then pour over the mixture to cover. Bake in the oven for 10 mins, then lower the oven to 180C/160C fan/gas 4. Cook for a further 15 mins. Scatter the reserved butter pieces evenly over the top of the clafoutis and bake for another 5 mins, or until wonderfully golden and set. To check, carefully insert the point of a sharp knife in the middle; if it comes out clean, the clafoutis is cooked.
Sprinkle with granulated sugar as soon as it leaves the oven and let stand for 5 mins. Serve warm, from the baking dish.