Hot Desserts Recipes - Kentish Cherry Batter Pudding

Kent, known as the "Garden of England",

is particularly well known for cherries and the dishes made from them

Ingredients

• Serves 4 Sml/3 tbsp Kirsch

• 450g/llb dark cherries, stoned

• 50gl2oZ/V, cup plain flour

• 50gl2oz/4 tbsp caster sugar

• 1 egg yolk SOgl2oz dried apricots, chopped

• 4 cooking apples, preferably Bram leys

---

Method:

1. Sprink1e the Kirsch, if using, over the cherries in a small bowl and leave them to soak for about 30 minutes.

2. Mix the flour and sugar together, then slowly stir in the egg yolks and milk to make a smooth batter. Stir in half the butter and leave for 30 minutes.

3. Preheat the oven to 220'C/ 425'F /Gas 7, then pour the remaining butter into a 600rnl/l pint/2V, cup baking dish and put in the oven to heat.

4. Whisk the egg whites until stiff peaks form, then fold into the batter with the cherries and Kirsch, if using. Pour into the dish and bake for 15 minutes.

5. Reduce the oven temperature to 180'C/350'F /Gas 4 and bake for 20 minutes, or until golden and set in the centre. Serve sprink1ed with sugar