Clafouti

Place all the ingredients, except the cherries into a liquidizer, in the order given. Cover and blend at top speed for 1 minute. Place pitted cherries into a greased dish and pour on some of the batter, mixing into the cherries. Pour on the rest of the batter and smooth the surface with the back of a spoon. Place in the middle of the oven 350 F (Mark 4 or 150 C) for up to one hour, checking after 45 minutes. It is cooked when it has puffed and browned and a knife plunged into the centre comes out clean. It may be sprinkled with icing sugar just before bringing it to the table. The above is the classic Limousin (France) version. Can be varied by soaking the cherries in kirsch or cognac for an hour first and using the liquid to replace some of the milk; do not add any extra sugar in this case. Also, any fruit in season can be used, see photo of clafoutis with mirabelles, or even frozen fruit, once thawed and drained.