1. Preheat your oven to 300F (150C).

2. In a medium bowl whisk together the Redpath Granulated Sugar, flour and salt.

3. Into the dry mixture whisk in the eggs. Start by whisking from the center, working your way outwards, just until the mixture comes together. It will be thick.

4. Next add in the milk and vanilla, whisking until combined and even.

5. Strain the batter through a sieve, pressing any pieces of the batter with a spatula. This ensures that there are no lumps of flour.

6. Pour the pitted cherries into a large baking dish, or if you're using ramekins, divide them up amongst the ramekins.

7. Pour the batter over the cherries. Again if using ramekins start by filling them all half way up the side, then divide the remaining batter up evenly. No matter which size dish you’re using, you can fill the batter up quite close to the top, as the mixture does not bake over.

8. Place the prepared clafoutis onto a baking pan and place the pan into the oven.

9. For a larger single clafoutis, you will need to bake for 30 to 35 minutes. For smaller individual portions, the baking time will be 25 to 30 minutes. The clafoutis is done baking when the edges are puffed up and golden, while the center has a firm jiggle.

10. Remove them from the oven and allow them to rest for 20 minutes before serving.

11. To serve just dust the tops with a little Redpath Icing Sugar. To take it to the next level try a little of your favourite ice cream or whipped ice cream.