Kentish Cherry Batter Pudding - version I

We haven't yet tried this recipe. But we'd love to hear about it if you do.

Kentish Cherry Batter Pudding - version I

 

A recipe that was apparently brought to England by the Normans (although they failed to conquer Kent hence the county motto 'Invicta'). Akin to many puddings, it is made with ground cereals (wheat flour and corn flour), sunflower oil, eggs, milk, and of course, cherries and apple juice. Cherries are a traditional ingredient for many Kentish desserts. Use the very best of the crop for this luscious pudding:

4oz (113 grams) plain flour
1 medium egg
Half a pint (236 grams) of milk
Pinch of salt
12oz (340 grams) fresh cherries, stoned
6oz (177 grams) apple juice
2oz (56 grams) sugar
2 teaspoons of cornflour or arrowroot
A little sunflower oil

Mix up a batter by beating the egg into the flour and salt and gradually adding the milk.
Preheat the oven to gas mark 7, 425 deg F, 220 deg C.
Oil some Yorkshire pudding tins and preheat in the oven.
When the oil is smoky, pour the batter into the tin. (Either a four ring large tin, or a twelve ring smaller tin).
Cook for about 30 mins until well risen and puffy.
Bring the apple juice to the boil in a pan, then add the cherries and the sugar.
Mix the cornflour with a little cold water and add to the pan stirring thoroughly. Cook for five minutes.
Serve the batter puddings with a big dollop of the fruit inside and with a little cream.