Kentish Cherry Batter Pudding

Serves 6

• 500g/1lb ripe dessert cherries
• 1 tablespoon cherry brandy (or kirsch/almond extract)
• 50g/1½oz plain flour
• pinch of salt
• 50g/1.½oz caster sugar
• 25g/1oz unsalted butter, melted
• 300ml/½pint full-fat milk or single cream
• 2 eggs, separated

Stone the cherries. Spoon over 1 tablespoon of cherry brandy and give the cherries a stir. Set aside to allow the cherries time to absorb the alcohol. (This can even be done the night before.)

Place the flour, salt and caster sugar in a bowl and whisk together with a balloon whisk.

Make a well in the centre and add one of the egg yolks, together with a splash of the milk/cream. Using the balloon whisk, start to incorporate the flour and whisk until there are no lumps. Add the second egg yolk and another splash of milk and continue whisking until you have a smooth thick batter.

Add the remaining milk, the melted butter and whisk together. (If you wish to get-ahead with the batter, it will sit in the fridge perfectly happily.)

Grease a 1.5 litre pie dish and drop half the soaked cherries in the bottom. Cook for 5 minutes in a 200ºC/400ºF/Gas Mark 6. (Aga: On a rack on the floor of the Roasting Oven.) Drain the remaining cherries and add the brandy to the batter.

Whisk the egg whites until the stiff peak stage. Whisk in one third into the batter and then, gently fold in the remaining two-thirds.

Take the hot dish from the oven and pour over the batter. Drop the second half of cherries over the top.

Back into the oven for a initial 20 minutes. (Aga: I find 10 minutes is enough for the batter pudding to be golden and puffed up.) Reduce the temperature to 190ºC/375ºF/Gas Mark 5 for a further 20 minutes. (Aga: Baking Oven for a further 20 minutes.)

Dust with icing sugar.

Eat.