Preheat the oven to 180°C fan/200°C/gas 6. You’ll need a roasting tin or ceramic baking dish (round, oval, doesn’t matter) just large enough to hold all the cherries in a single layer. Check, remove the cherries, butter the dish, then return the cherries to it.

Mix the caster sugar with the melted butter in a large bowl until just incorporated, then beat in the eggs. Add the flour and ½ teaspoon of cinnamon, whisk until smooth, then whisk in the milk and lemon zest. Pour this mixture over the cherries, then transfer to the top shelf of the oven and bake for 30 minutes, until the custard is just set and the edges are lightly brown and risen.

Meanwhile, mix the demerara sugar and the rest of the cinnamon together.

Once cooked, scatter the clafoutis with the cinnamon sugar, then let it cool for a good half an hour before serving warm. Sift over the icing sugar and serve with ice cream, crème fraîche or extra-thick double cream.

NOTE: Some recipes for clafoutis call for the stones to be removed, but this is both time-consuming and unnecessary, as they add flavour as it cooks. Just warn your guests that there are stones in ‘because it’s authentic’ and they can neatly line them up on the sides of their plates.