We served this classic French dessert with crème a l’anglaise as part of our European Sunday Lunch menu in November 2010. If you can’t find cherries, you can substitute them with apricots, peaches, apples, gooseberries or blackcurrants.
| Ingredients | |
| 450g/1lb black cherries | 4tbsp flour |
| 100g/4oz sugar | Pinch of salt |
| 3 medium eggs | 450ml/3/4 pint of milk |
| 3 tbsp icing sugar to decorate |
Cooking Method
- Set the oven to 200C or gas mark 6.
- Stone the cherries and remove the stalks.
- Separate one egg and whisk the white.
- Sift the flour, sugar and salt into a mixing bowl, add the egg yolk and the whole eggs and then gradually beat in the milk.
- Cover the batter mixture and leave to stand for a few minutes.
- Grease an oven proof dish with butter and tip in the cherries.
- Fold the egg white into the batter and pour over the cherries.
- Bake in the oven for 45 minutes.
- Serve, either hot or cold.
