Baked Cherry Batter

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb black cherries
  • 4oz sugar
  • 2oz plain flour
  • 3 tablespoons milk
  • 2oz caster sugar
  • ¼ pint double or clotted cream
  • pinch of mace
  • Grated rind of one lemon
  • 3 eggs


    Simmer the cherries with the sugar and a little water until tender. Cool and take out the cherry stones. Mix the flour, milk, sugar, cream and mace and heat to lukewarm. Add the beaten egg yolks and lemon rind. Whisk the egg whites stiffly and fold into the mixture. Butter an ovenproof dish and put in a layer of cherries. Add a layer of batter and then more cherries. Continue the layers until the dish is full. Cover with a piece of greased paper or foil and bake at 350°F, 180°C, gas mark 4 for forty-five minutes. Sprinkle with caster sugar and serve hot with cream or egg custard.