Zug-style cherry clafoutis

50 g butter

60 g sugar

100 g flour

4 eggs

Melt the butter. Whisk together the melted butter, sugar, flour and eggs. Slowly incorporate the milk and whisk everything together well.

Place a square baking tray into the cooking space to preheat.

(Pre-)heat cooking space to 180 °C with Top/bottom heat

200 ml milk

Butter

for greasing the baking tray

Flour

for dusting

600 g cherries from Zug

pitted

Grease the round baking tray with butter and dust with a little flour. Place the cherries on the baking tray and pour over the mixture. Place the round baking tray on to the hot baking tray and into the preheated cooking space. Bake.

Put the pastry in

Top/bottom heat 180 °C for 25 Mins

15 g icing sugar

Allow the clafoutis to cool down before dusting with icing sugar.