|Black cherries/1 1/4 pound canned black cherries, stoned and drained||1 1⁄4 Pound, washed and stoned (Fresh)|
|Milk||6 Fluid Ounce|
|Vanilla essence||2 Teaspoon|
|Icing sugar||5 Tablespoon|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Grease a medium sized baking dish with the teaspoon of margarine or butter.
Dry the black cherries thoroughly on kitchen paper towels and set aside.
In a large mixing bowl, blend the milk, eggs and vanilla essence, beating with a wire whisk until the liquid is smooth.
Add 4 tablespoons of the sugar, 1 tablespoon at a time, whisking constantly, and make sure that each tablespoon has been absorbed before the next one is added.
Add the flour, tablespoonful by table spoonful in the same way, adding the salt with the final tablespoonful.
When all the sugar and flour has been beaten in, the batter should be very smooth and of a very light pancake batter consistency.
Pour the batter into the greased baking dish and add the cherries, spreading them evenly throughout the batter.
Bake in the centre of the oven for 50 minutes to 1 hour, or until a sharp knife inserted in the middle of the clafoutis comes out clean.
Remove the clafoutis from the oven, sprinkle the top of the pudding with the remaining icing [confectioners'] sugar and serve immediately.