Tuesday, May 28, 2019

Kentish Cherry Batter Pudding - version II

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

Kentish Cherry Batter Pudding  - version II
 
125g stoned Kentish cherries
1 duck egg (a large hen’s egg will work just as well)
30g caster sugar
20g plain flour, sifted
50ml double cream
50ml milk
½ tsp vanilla extract
grated zest of half a lemon
sieved icing sugar, for dredging
more cream for serving

Preheat the oven to 180C.
Whisk the eggs and sugar together in a bowl (using an electric whisk, if possible, for best results), until pale and creamy.
Tip in the flour, whisk again, and then stir in the cream, milk, vanilla extract (and lemon zest, if using). Leave the mixture to rest briefly.
Lightly grease a small baking dish with melted butter. Arrange the cherries in the dish, and then pour over the batter. Bake for about 25 minutes, until it’s firm all the way through, and lightly golden on top.
Remove from the oven. Dredge with icing sugar to finish, and serve with lashings of cool cream. Serve hot or warm.

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