Kentish Cherry Batter Pudding
This easy Kentish Cherry Batter Pudding is often compared to French clafoutis, though it features a thicker batter and soaks the cherries in sugar and alcohol or extract before baking for a real British take on a Cherry pudding.
Servings 6
Calories 334kcal
Ingredients
Cherries
- 450 grams / 1 pound cherries pitted
- 1 tablespoon cherry brandy or 1 teaspoon almond extract
- 14 grams / 1 tablespoon superfine/caster sugar
Pudding
- 75 grams / ½ cup - 1 teaspoon plain flour sifted
- 75 grams / ⅓ cup + 1 tablespoon caster sugar
- ¼ teaspoon sea salt
- 135 grams / 3 medium eggs room temperature and separated
- 304 grams / 1 ¼ cups - 1 teaspoon single cream
- 90 grams / ⅓ cup - 1 teaspoon cloudy apple juice
- 1 teaspoon vanilla extract
- 40 grams / 3 tablespoons butter melted
Instructions
- Toss the cherries, brandy or extract and sugar into a bowl and stir. Set aside at room temperature for at up to 2 hours, stirring occasionally.
- For the pudding, preheat your oven to 180C/350F and brush 5 grams / 1 teaspoon of the melted butter over your baking dish. Set the remaining butter aside.
- Stir the flour, sugar and salt in a bowl, making a well in the center.
- Add the egg yolks and pour in the cream, slowly whisking to form a batter.
- Pour in the apple juice, extract and remaining 15 grams / 1 tablespoon melted butter into the batter, stirring until smooth.
- Place the egg whites into a clean and dry bowl and whip until soft peaks form.
- Fold into the batter until smooth.
- Toss ⅔’s of the cherries into your baking dish and pour the batter over the top. Drop the remaining cherries into the batter and bake for 20 minutes.
- Lower the heat to 160C/320F and continue baking until only slightly wobbly and golden, approximately 20 minutes (total bake time is 40 minutes).
- Remove from the heat and allow to cool to warm.
- Sprinkle over powdered sugar and spoon into serving bowls with a dollop of whipped cream.
- Dig in!
Notes
- Cherries: Fresh is best here as frozen would result in a soggy custard, or worse, one that doesn’t set during baking. It’s also best to pit these, if you do not have a cherry pitter, a paper clip can help do the job.
- Cherry brandy: The alcohol content will help draw out the juices in the cherries. If you do not have cherry brandy, almond extract which has a similar flavor profile also works well here. However, other than light flavoring there won’t be a huge amount of juices created from the extract.
- Baking dish: The size of the baking dish used here was 30 x 19.5 centimeters or 12 x 7.75 inches. Any medium sized baking dish will work a charm here.
- Make the batter ahead: You can prepare the batter and refrigerate, covered for several hours, if you prefer.
- Other fruit filling: This is traditionally made with cherries, though plums, apricots or blackberries would even work here to make this a dish you can make for several months of the year.
- Best served: This is best served within 2 days of baking. Keep covered and in the refrigerator once cooled.
Nutrition
Calories: 334kcal