Clafoutis is the perfect dish to finish a dinner party – lighter than a cake, more interesting than a crème caramel – think of it as a smooth, baked, cherry-flecked custard. Traditionally a clafoutis is flavoured with vanilla, but I prefer cinnamon, not least because you can then add a crisp, non-canonical cinnamon-sugar topping. It’s very good served with extra-thick double cream or caramel ice cream. (Do make sure to use full-fat milk in the recipe, it makes all the difference.)