Gold Top Clafoutis Noel

1. Put the cranberries into a small bowl and mix in the whisky and
orange zest. Allow to soak for at least an hour.
2. Set the oven to 160°C fan/Gas Mark 4
3. Sift the flour, baking powder, salt and sugar into a medium sized
mixing bowl.
4. In a separate bowl whisk the eggs, vanilla extract
and milk together.
5. Pour the liquid ingredients into the dry ingredients and quickly
whisk together – this can also be done in a liquidiser. Strain the
cranberries and add the whisky to the mixture.
6. Heat a non-stick, ovenproof pan on a medium heat and add
the butter. Once melted add the batter and scatter over the
cranberries and still frozen black cherries.
7. Cook over a medium heat until a crust forms round the outside
but be very careful not to burn the base.
8. Put it into the preheated oven for about 15 minutes or until it is
risen and golden brown.
9. Slide out onto a serving plate and dust with icing sugar. Serve
warm with pouring cream.
Note: Alternatively, this can be cooked in a greased shallow ovenproof dish
in the oven for approximately 30 – 40 minutes or until risen and golden
brown. If the clafoutis is getting too dark, turn the heat down to 150°C fan