Kentish Cherry Batter Pudding
Plump Kent cherries baked in a puffed, golden batter with crisp edges and a soft, custard-like centre.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •ceramic baking dish
- •mixing bowl
- •balloon whisk
- •cherry pitter
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 8 g
- calories
- 340 kcal
Instructions
- 1
Preheat your fan oven to 180°C and place a ceramic baking dish inside to warm through.
- 2
Wash and stone the fresh cherries, then pat them thoroughly dry on kitchen paper.
- 3
Sift the plain flour and salt into a large mixing bowl.
- 4
Whisk in the caster sugar until combined with the dry ingredients.
- 5
Beat the eggs, whole milk, double cream, and vanilla extract together in a measuring jug.
- 6
Pour the liquid gradually into the flour, whisking continuously until you have a smooth, lump-free batter.
- 7
Carefully remove the hot baking dish from the oven using oven gloves.
- 8
Add the butter to the hot dish and swirl until completely melted and coating the sides.
- 9
Scatter the dry cherries evenly across the base of the hot dish.
- 10
Pour the prepared batter gently over the cherries.
- 11
Bake for 35 to 40 minutes until golden, puffed at the edges, and softly set in the middle.
- 12
Dust lightly with icing sugar and serve warm immediately.
Chef's tips
Dry the cherries thoroughly with kitchen paper before baking so excess water does not dilute the batter. Avoid opening the oven door for the first 25 minutes of baking to prevent the batter from deflating prematurely.
Ingredient substitutions
- double cream → an equal quantity of whole milk for a lighter batter
- fresh sweet dark cherries → drained canned black cherries or thawed frozen cherries, patted dry
Storage
Store cooled leftover pudding covered in the fridge for up to two days.
Reheating
Reheat individual portions in an oven preheated to 160°C for 10 minutes until warmed through.
Common mistakes to avoid
- •Using wet cherries, which makes the base of the pudding soggy and prevents proper cooking.
- •Opening the oven door too early, causing the light batter to collapse completely before setting.
Serving suggestions
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