Sweet cherries are now in the shops, but look out for the later ripening English cherries in late July and early August.
This is one of those simple traditional British puddings
that is perfect for using up orchard fruit such as cherries to plums. It comes
from my book
National Trust Simply Baking
(see Books). The kirsch just adds a
subtle note. If you are lucky enough to
have sour cherries, adjust the sugar to taste.
You can, if you wish, make the batter an hour ahead, but cover and chill
Butter for greasing
450g/1lb cherries, halved and stoned
3 medium eggs
115g/4oz plain flour, sifted
70g/2½ oz caster sugar, plus 1 tablespoon for sprinkling
250ml/9fl oz full-fat milk
3 tablespoons kirsch
1 Preheat the oven to fan 190ºC/gas 6. Liberally
butter a 27cm/11in shallow oval ovenproof dish.
2 Scatter the halved and stoned cherries over
the base of the dish.
3 Break the eggs into a mixing bowl and, using a
wooden spoon, gradually beat in the flour, followed by the sugar, so that it
forms a smooth paste. Gradually beat in
the milk and the kirsch, a little at a time, until you have a smooth, creamy
4 Pour over the cherries and bake for 45
minutes or until the batter has puffed up and is crisp and golden. You may need
to turn the dish halfway through baking to ensure that it cooks evenly. Remove and sprinkle with sugar. Serve hot, warm or at room temperature.