Kirsch and Almond Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 3 oz / 85 g unsalted butter, softened
  • 3 oz / 85


Cream the butter and sugar together until pale and fluffy. Beat in the eggs, a little at a time, alternating with flour and ground almonds, making sure that each egg is thoroughly incorporated before adding the next. Mix in the kirsch and enough milk to give a soft dropping consistency. Stir in the cherries, and spoon the mixture into a greased 2