By Big Green Egg

A juicy, fluffy, wobbly dessert that's wonderfully easy and forgiving. Great for using up the last of the season's cherries. Even greater on the EGG.

PREPARE THE CHERRIES

Give the cherries a good mix with 75g of the caster sugar. Leave for 2 hours to macerate.

prepare the cherries pour the batter

PREPARE YOUR EGG

Set up your EGG for indirect cooking using the ConvEGGtor. Your target temperature is 200˚C. Coat the inside of a Cast Iron Skillet with about 10g of butter and then 20g sugar. Set aside.

add the cherries add sugar

MAKE THE BATTER

Beat the eggs, remaining sugar and vanilla together until pale and creamy then beat in the milk, cream and flour. Add the cherries to the skillet and then the batter and cook for 30-40 minutes. Sprinkle with caster or icing sugar if you like, and serve with double cream.

caramelise the clafoutis plate up and enjoy