Name: Cherry Batter Pudding
Yield: Serves 4
Cuisine: British
Ingredients: 50 g caster sugar; 50 g plain flour; 25 g melted butter, plus more for greasing; a few drops of vanilla essence; icing sugar, for dusting; 250 ml single cream, warmed; 450 g ripe red or black cherries, stoned; 2 eggs, beaten; 1 tablespoon cherry brandy; thick cream, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Regional Food

By Mark Hix

Published 2006

About

If you know your international puddings, then you may just recognize this one from across the water in France: yes, it’s a kind of clafoutis— in fact, it is clafoutis and, inevitably, the old question is raised, who originated it? Well, this one is definitely Kentish and a simple dessert to use up just some of those excess summer cherries.