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Recipe Submitted By: bakingmad
A classic French dessert where the cherries are suspended in a light batter, traditionally the stones are left in the cherries as they add to the flavour during baking. Perfect for Summer, this dessert is best served warm with a scoop of vanilla ice cream or lightly whipped cream.
Equipment - You will need a 9” shallow pie dish
| Preparation Time | 15 minutes |
|---|---|
| Baking Time | 40 minutes |
| Portions | Serves 4-6 |
| Skill Level | Easy |
| Average Rating |  |
| 500 grams | Fresh Cherries – not stoned | |
| Butter unsalted – for greasing | ||
| 125 grams | Plain White Flour (Allinson Nature Friendly) |  |
| 50 grams | Golden Caster Sugar (Billington's) + some for dusting |  |
| 3 | Free Range Eggs |  |
| 1 pinch | Salt | |
| 400 ml | Milk whole/full fat |  |
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