Kentish Cherry Batter Pudding

Serves	6 to 8
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Allergy	Egg, Milk
Dietary	Vegetarian
Meal type	Dessert
Misc	Child Friendly, Serve Hot
Occasion	Birthday Party, Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

My more cake-like version of the famous Kentish Cherry Batter Puddings. baked as they would have been in the old days, in saucers or small plates. These little batter puddings are similar to French clafoutis and are delectable, as well as being easy to make for a summer dessert. Serve them dredged in icing sugar and with a bowl of thick cream on the side.

Ingredients

120g flour
2 free-range eggs, beaten
50g caster sugar
50g melted unsalted butter
250ml single cream (or full-fat milk)
50ml apple juice
450g fresh cherries (pitted)

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6 and butter 6 to 8 large saucers or side plates. (Or, an oven-proof dish, 12 hole muffing tin or a Yorkshire pudding tin)
Step 2	Put the flour with a pinch of salt into a large bowl and add the beaten eggs in the middle, mix in gradually with a wooden spoon before adding the sugar, mix well.
Step 3	Add the melted butter, cream and apple juice and mix until all the ingredients have amalgamated and the batter is smooth and glossy. Make sure you beat lots of air into the mixture.
Step 4	Scatter the pitted cherries over the sauces, or any other baking containers you are using and carefully spoon or pour the batter over the cherries.
Step 5	Place the saucers onto a baking tray and bake them for about 30 minutes, or until the puddings have risen and are fluffy and light.
Step 6	Serve warm with a sprinkling of icing sugar and some thick cream.