Traditional Steamed Treacle Sponge Pudding with Custard vs Clafoutis aux Cerises (Cherry Clafoutis)

Both desserts start from milk, butter and eggs, but put them to very different work. The treacle sponge creams butter with sugar and folds in self-raising flour for a soft, steamed crumb, crowned by golden syrup that soaks down from the basin, while milk, egg yolks and cornflour become a separate vanilla custard poured on top. The clafoutis whisks whole eggs with sugar, milk and cream into a thin batter baked around fresh cherries until puffed and set. One is rich and syrupy; the other is lighter, fruit-led and finished simply with powdered sugar.