Name: 19 Century: Kentish Cherry Batter Pudding
Yield: Makes 8–10 small puddings or one large
Cuisine: United Kingdom
Ingredients: 150 ml (5 fl oz) unsweetened apple juice or water; 300 g (10½ oz) fresh cherries; 20 g (¾ oz) raw sugar; sunflower oil, clarified butter, lard or tallow, for frying; a pinch of salt; 110 g (3¾ oz/¾ cup) plain (all-purpose) flour; 3 eggs; 280 ml (9¾ fl oz) milk

Preparation info

Makes
8–10
small puddings

Difficulty
Easy

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

A cherry batter pudding is a variation on a Yorkshire pudding or a toad-in-the-hole, only with fruit. It is often, these days, called a ‘Kentish cherry batter pudding’, because Kent is the cherry-growing county of England. Recipes for batter puddings with fruit are plentiful in the historic cookery books; however, none use the name cherry batter pudding until it appears in a domestic column in a Warwickshire newspaper.