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