Kentish cherry batter pudding
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Kentish cherry batter pudding
This favourite regional recipe is similar to a French clafoutis, but with a spongier texture
Serves: 6
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
388Kcal
Fat
18gr
Saturates
10gr
Carbs
35gr
Sugars
26gr
Fibre
1gr
Protein
7gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 450g cherries
- 1 tbsp cherry brandy (or use 1 tsp almond extract)
- 75g caster sugar, plus 1 tbsp for the cherries
- 75g plain flour
- 3 medium eggs, separated
- 300ml single cream
- 75ml cloudy apple juice
- 1 tsp vanilla extract (optional)
- 40g unsalted butter, melted
- icing sugar, to dust
- thick cream, to serve
Step by step
Get ahead
Prep to the end of step 2 up to 24 hours ahead. Remove the batter from the fridge 20-30 minutes before cooking, while the oven preheats.
- A couple of hours before cooking, stone the cherries and place in a bowl with the cherry brandy (or almond extract) and 1 tablespoon of sugar. Leave to steep at room temperature, stirring occasionally.
- Sift the flour and a pinch of salt into a large mixing bowl then mix in the rest of the sugar. Make a well in the centre and add the egg yolks, then gradually whisk in the cream to a smooth batter, followed by the apple juice and vanilla extract (if using). Pop the batter in the fridge until needed.
- When ready to cook, preheat the oven to 200°C, fan 180°C, gas 6 and remove the batter from the fridge. Melt the butter in a small pan and generously brush a 20cm-diameter baking dish with some of it. Drain the cherries, reserving the soaking juices. Add two-thirds of the cherries to the baking dish, then stir the rest of the melted butter into the batter.
- Whisk the egg whites to soft peaks, then fold into the batter. Pour the foamy batter over the cherries in the dish then drop the remaining fruit on top. Bake for 20 minutes initially, then reduce the temperature to 180°C, fan 160°C, gas 4 and bake for another 20 minutes, or until golden and set but still with a slight wobble.
- Dust with icing sugar and serve with thick cream and the reserved boozy cherry juices drizzled over the top.
