Kentish Cherry Batter Pudding - cooking recipe

Ingredients

1 lb fresh cherries, pitted
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 None eggs, separated
1 1/4 cups milk
1 tbsp butter, melted
None None powdered sugar, to dust

Preparation

Preheat oven to 425\u00b0F. Grease a large ramekin. Add 1/2 lb cherries and bake for 5 mins.
Meanwhile, mix flour, sugar and a pinch of salt in a large bowl and make a well in the center. Add egg yolks with a little milk and slowly whisk together. Gradually whisk in remaining milk until smooth. Whisk in melted butter. Whisk egg whites until stiff then fold in. Transfer to ramekin and arrange remaining cherries over top. Bake for 15 mins. Reduce oven temperature to 350\u00b0F and bake for 20 mins until golden and set. Serve warm, dusted with powdered sugar.