Ingredients

• 350g (12oz) cherries, stoned
• 3tbsp kirsch
• 125g (4oz) golden caster sugar
• 4 large eggs
• 25g (1oz) plain flour
• 150ml (¼ pint) milk
• 150ml (¼ pint) double cream
• 1tsp vanilla extract
• a little butter, to grease

Method

1. Preheat the oven to 180°C (160°C fan) mark 4. Put the cherries into a bowl with the kirsch and 1tbsp sugar. Mix together, cover and set aside for 1hr.
2. Meanwhile, whisk the eggs, 100g (3½oz) sugar and the flour in a bowl. Put the milk and double cream into a small pan and bring to the boil. Pour on to the egg mixture. Whisk until combined. Stir in the vanilla extract, then strain into a bowl. Cover and set aside for 30min.
3. Lightly butter a 1.7 litre (3 pint) shallow ovenproof dish and sprinkle with the remaining caster sugar. Spoon the cherries into the dish. Whisk the batter again, then pour it over the cherries. Bake for 50min–1hr or until golden and just set.

Notes