Clafoutis aux Cerises (Cherry Clafoutis) vs Sticky Toffee Pudding with Toffee Sauce

Both desserts rely on butter, eggs and cream, yet put them to very different work. In the clafoutis, eggs whisked with sugar meet milk and cream in a thin, pancake-like batter that bakes around fresh pitted cherries into a puffed, softly set custard, with butter used only to grease the dish. Sticky toffee pudding creams butter with brown sugar into a cake enriched by soaked dates, then returns butter and cream to the stove for a slightly thickened toffee sauce. One finishes light and fruit-bright under powdered sugar; the other arrives dark, rich and drenched in warm sauce.