Cherry Batter Pudding

• 3 tablespoons plain flour
• 1 pint milk
• 1oz

Put the flour into a bowl and mix to a smooth paste with a little of the milk. Gradually work in the remaining milk, melted butter, lightly-beaten eggs and salt. When the mixture is smooth, stir in the stoned cherries. Put into a buttered two-pint basin and cover with foil, greaseproof paper or a cloth. Put into a pan of boiling water, and boil for two hours. Serve quickly, sprinkled with caste