Try this classic dessert with a twist, perfect for a summer dinner party.
For the poached cherries, heat the water, sugar and star anise in a until simmering. Add the cherries and poach for 2-3 minutes, or until just tender.
Remove the cherries and set aside, then return the syrup to the heat and continue to cook until thickened. Return the cherries to the syrup and set aside to cool completely. Fold in the whipped cream.
For the clafoutis, preheat the oven to 180C/350F/Gas 4. Grease a baking dish.
Place the milk, cream and vanilla pod and seeds into a saucepan over a medium heat, bring to the boil and cook for one minute. Discard the vanilla pod and set the mixture aside.
Whisk the eggs and sugar together in a bowl until light and frothy, then stir in the flour.
Gradually pour the milk mixture onto the eggs, whisking continually until the mixture is smooth and creamy.
Arrange three-quarters of the cherries in the bottom of the oven dish and pour over the egg mixture. Scatter the remaining cherries over the top.
Bake in the oven for one hour, or until the pudding is set but wobbles slightly in the middle.
To serve, spoon some clafoutis onto serving plates and top with a spoonful of poached cherries.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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