French classic that’s ideal to serve after a Sunday lunch, made with a sweetened batter, not unlike Yorkshire pudding, it tastes great served with scoops of vanilla ice cream or a soft spoonful of crème fraiche.
Preparation time: 20 minutes
Standing time: 15-30 minutes
Cooking time: 35-40 minutes
What you need
100 g (4 oz) plain flour
¼ teaspoon salt
50 g (2 oz) caster sugar
2 medium eggs
2 egg yolks
1 teaspoon vanilla extract
Grated rind of ½ orange
50 g (2 oz) butter, melted plus extra 15 g (½ oz) to grease the tin
300 ml (½ pint) semi skimmed milk
300 g (11 oz) British cherries, stalks and stones removed
Icing sugar, sifted, to decorate
Sift the flour and salt into a bowl, add the sugar then the eggs, egg yolks, vanilla, orange rind and melted butter, whisk until smooth. Gradually whisk in the milk until smooth and frothy. Set aside for the batter to rest for 15-30 minutes.
Preheat the oven to 180ºC /350ºF/Gas Mark 4. Generously butter a 20 cm (8 inch) diameter by 4 cm (1½ inch) deep round cake tin with a fixed base, add the cherries and heat in the oven for 5 minutes until sizzling hot.
Quickly pour in the batter then return to the oven and bake for 30-35 minutes until the pudding puffs around the edges and the centre is just set and cooked like a custard tart. Take out of the oven, dust the top generously with sifted icing sugar and serve warm with spoonfuls of crème fraiche or vanilla ice cream. The dessert will sink as it cools so don’t be alarmed.
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