Cherry Batter Pudding


Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3 tablespoons plain flour
  • 1 pint milk
  • 1oz butter
  • 2 eggs
  • pinch of salt
  • 1lb black cherries


    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 caster sugar.