750 g (1 1/2 lb) stoned (seeded) black cherries, fresh or frozen, thawed if frozen
3/4 cup (75 g) 3 oz plain flour (All purpose)
pinch of salt
3 eggs
1/3 cup (3 oz) 90 g caster sugar (superfine granulated)
2 cups (500 ml) (16 fl oz) milk
1 tablespoon cherry brandy or kirsch
icing sugar (confectioners sugar), to serve
3/4 cup (75 g) 3 oz plain flour (All purpose)
pinch of salt
3 eggs
1/3 cup (3 oz) 90 g caster sugar (superfine granulated)
2 cups (500 ml) (16 fl oz) milk
1 tablespoon cherry brandy or kirsch
icing sugar (confectioners sugar), to serve
method
1. Preheat oven to 200°C (400°F) Gas 6.
2. Drain the cherries, if thawed.
3. Butter a 1.25 litre (40 fl oz) 5 cup pie dish and put cherries in it.
4. Sift flour and salt together onto a plate.
5. In a large bowl, beat eggs with sugar until creamy, then fold in flour.
6. Warm milk slightly in a saucepan over a low heat and stir into egg mixture with cherry brandy or kirsch.
7. Beat well to make batter smooth, then pour the batter over the cherries.
8. Bake in the oven for 30 minutes, until batter is set and golden.
9. Serve warm, dusted with icing sugar.
2. Drain the cherries, if thawed.
3. Butter a 1.25 litre (40 fl oz) 5 cup pie dish and put cherries in it.
4. Sift flour and salt together onto a plate.
5. In a large bowl, beat eggs with sugar until creamy, then fold in flour.
6. Warm milk slightly in a saucepan over a low heat and stir into egg mixture with cherry brandy or kirsch.
7. Beat well to make batter smooth, then pour the batter over the cherries.
8. Bake in the oven for 30 minutes, until batter is set and golden.
9. Serve warm, dusted with icing sugar.
serving amount
serves 6.
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