Ingredients
The following ingredients have 4 Servings
- 450g/1lb ripe cherries, the best you can find, stones removed
- 3 tbsp caster sugar, plus extra for sprinkling
- 3 tbsp kirsch (optional)
- 20g/¾oz unsalted butter, plus extra for greasing
- 2 free-range eggs
- 3 tbsp caster sugar, plus extra for sprinkling
- ½ tsp vanilla extract
- 1 heaped tbsp plain flour
- 50g/1¾fl oz whole milk
- 75g/2¼fl oz whipping cream
- pinch sea salt
Instruction
- Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)
- Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.
- For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.
- In a large bowl whisk together the eggs, sugar and vanilla until creamy.
- Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
- Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.
- Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
- To finish, sprinkle with caster sugar and serve warm.
