{"id":2798,"date":"2015-07-30T14:00:13","date_gmt":"2015-07-30T13:00:13","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=2798"},"modified":"2015-07-30T21:50:53","modified_gmt":"2015-07-30T20:50:53","slug":"kentish-cherry-batter-pudding","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=2798","title":{"rendered":"Kentish Cherry Batter Pudding"},"content":{"rendered":"
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Kentish Cherry Batter Pudding is a close relative of Clafoutis. \u00a0So close I wouldn’t be remotely surprised to learn it made it’s way to England via some invading Normans.<\/p>\n

Clafoutis<\/em> comes from the\u00a0Limousin region of France and is made with\u00a0griottes, or sour morello cherries. \u00a0Traditionally, it’s a stone-in dessert. \u00a0The cherry stone contains amygdalin which is an active chemical in almond extract and keeping them in adds a little something. \u00a0Annoying, though. \u00a0I haven’t got the hang of spitting out cherry stones elegantly \u2026 and I’ve reached an age and stage where I’m worried about my teeth.<\/p>\n

(Incidentally, if you make it with a different fruit you should called it\u00a0flaugnarde<\/em>.) \u00a0I have absolutely no idea why I retain that kind of information so effortlessly when working out how to use pdf on this blog is so entirely beyond me.<\/p>\n

\"serving<\/a><\/p>\n

Kentish Cherry Batter Pudding is made with dessert cherries – which are much easier for me to get hold of. \u00a0It’s ‘Kentish’ not so much because batter puddings are a Kent thing but because it’s the county where the cherries are grown. \u00a0That’s Henry VIII’s fault. \u00a0A gluttonous monarch, he instructed cherry trees to be planted in\u00a0Tenyham, Kent, in 1533. \u00a0Before the second world war there was something like\u00a040 000 acres of beautiful cherry orchards in Kent, but the 12 metre-plus high cherry trees became uncommercial to harvest and 90% of the orchards vanished.<\/p>\n

\"cherries\"<\/a><\/p>\n

There were twenty tough years for the British cherry but now things are looking brighter, if not quite as photogenic. \u00a0Cherries are grown on dwarf shrubs and the short season has been extended by using polytunnels. \u00a0You can now buy British cherries from June to September – which is a source of great delight to my nephew, Josiah.<\/p>\n

\"Kentish<\/a><\/p>\n

With the exception of the cherries themselves, a Kentish Cherry Batter Pudding requires store cupboard ingredients.<\/p>\n

\"Cherries\"<\/a><\/p>\n

And a cherry stoner. \u00a0Unlike it’s continental cousin, it’s stone out. \u00a0I love my Westmark Cherry Stoner. \u00a0It works.<\/p>\n

\"Kentish<\/a><\/p>\n

One the advantages of removing the cherry stones is that the cherry is now receptive to receiving a spike of something. \u00a0I steep my cherries in home-made cherry brandy. \u00a0Kirsch would be good. \u00a0Vanilla extract, I guess, would also be lovely.<\/p>\n

\"Kentish<\/a><\/p>\n

Put the flour in a bowl, add the sugar and a pinch of salt.<\/p>\n

\"Kentish<\/a><\/p>\n

Whisk the dry ingredients together. \u00a0Add a splash of milk and one of the egg yolks.<\/p>\n

\"Kentish<\/a><\/p>\n

When that’s lump free, add the second egg yolk and another splash of the milk. \u00a0Whisk until there are no visible lumps.<\/p>\n

\"Kentish<\/a><\/p>\n

Into the smooth mixture, add the remaining milk and melted butter. \u00a0Drain the cherries and add any leftover brandy.<\/p>\n

\"Kentish<\/a><\/p>\n

Batter done.<\/p>\n

\"Kentish<\/a><\/p>\n

I use a 26cm pie dish (1.5 litres)<\/a> to cook my batter pudding. \u00a0Into the greased pie dish I place half the steeped cherries and give them 5 minutes in a hot oven.<\/p>\n

\"egg<\/a><\/p>\n

Whisk the reserved egg whites to stiff peaks.<\/p>\n

\"fold<\/a><\/p>\n

It’s easiest if you whisk in one third of the billowy egg whites before gently folding in the remainder.<\/p>\n

\"Kentish<\/a><\/p>\n

Remove the pie dish from the oven and pour the souffl\u00e9-like batter on top.<\/p>\n

\"Kentish<\/a><\/p>\n

Then, plop in the remaining cherries. \u00a0Back into the oven.<\/p>\n

\"Kentish<\/a><\/p>\n

Want a peak?<\/p>\n

\"Kentish<\/a><\/p>\n

Exact cooking times will depend on your oven and you may have to fiddle a bit. \u00a0In my conventional oven I bake for 20 minutes at 200\u00baC, then I lower the temperature to 190\u00baC\/375\u00baF\/gas mark 5 and cook for a further 20 minutes. \u00a0(My oven is truly hopeless and I have to use an oven thermometer.)<\/p>\n

In my Aga I cook for 10 minutes on the rack on the floor of the Roasting Oven and then place on the rack on the floor of the Baking Oven for 20 minutes. \u00a0The depth of your dish will make a difference. \u00a0You are looking for your batter pudding to be puffed up and golden with the custard just-set but still having a seductive wobble.<\/p>\n

\"Kentish<\/a><\/p>\n

Dust with icing sugar.<\/p>\n

\"big<\/a><\/p>\n

Serve warm or room temperature. \u00a0I like it warm best. \u00a0With a vanilla custard or with cold pouring cream.<\/p>\n

\"close<\/a><\/p>\n

Eat.<\/p>\n

\"Kentish<\/a>Kentish Cherry Batter Pudding<\/strong><\/p>\n

Serves 6<\/em><\/p>\n