Recipes

Ed Baines of Randall and Aubin has contributed this classic recipe for an old-fashioned cherry batter pudding, using British cherries of course.

    200ml thick (double/heavy) cream
    1 vanilla bean pod
    100ml milk
    3 eggs
    50g caster (superfine) sugar
    70g plain all purpose flour
    1 tbsp Kirsch
    450g black cherries
    Icing sugar (for dusting)

Method

Pre-heat the oven to 180C (350F/Gas 4). Put the cream in a small saucepan. Split the vanilla bean in two, scrape out the seeds and tip them and the bean into the cream. Heat gently for 2 minutes, then remove from the heat, add the milk and cool. Strain the mixture, discarding the vanilla bean pod.

Whisk the eggs with the sugar and flour, then stir into the cream mixture. Add the Kirsch and cherries, preferably stoned, and stir well. Pour into a 23cm (9inch) round baking dish and bake for 30-35 minutes, or until golden on top. Dust with icing sugar and serve.

Learn more about British cherries and our campaign to save the British cherry with CherryAid