Buckinghamshire Cherry Bumpers

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb black cherries
  • 3oz sugar
  • 8oz shortcrust pastry


    Stone the cherries and sprinkle them with sugar. Roll out the pastry about quarter-inch thick. Cut into four-inch rounds. Heap the centre of each with cherries. Damp the edges of the pastry, fold them over and seal them by pinching together with the fingers. Bake at 400°F, 200°C, gas mark 6 for twenty-five minutes. Dredge with sugar.