Kentish Cherry Batter Pudding Recipe

Baked Apple with Apricots Recipes

Ingredients :

45ml kirsch, optional

450g dark cherries, pitted

50g plain flour

50g caster sugar

2 eggs, separated

300ml milk

75g butter, melted

caster sugar, for sprinkling

Method :

Sprinkle the kirsch, if using, over the cherries in a small bowl and leave them to soak for about 30 minutes. Mix the flour and sugar together, then slowly stir in the egg yolks and milk to make a smooth batter. Stir in half the butter and leave for 30 minutes. Preheat the oven to 425F, Gas 7. Pour the remaining butter into a 600ml baking dish and put in the oven to heat. Whisk the egg whites until stiff, then fold into the batter with the cherries and kirsch, if using. Pour into the dish and bake for 15 minutes. Reduce the oven temperature to 350F, Gas 4 and bake for 20 minutes, or until golden and set in the center. Serve sprinkled with sugar. Kent, known as the 'Garden of England', has been particularly well-known for cherries and the dishes made from them.

Serves 4 - 6

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