This recipe is a little out of season now, thanks to my
writing procrastination, but it is a winner for the next cherry season. I’ve
made this twice now and had resoundingly positive revues both times. It is
adapted from a recipe I found in the British version of a Country Living magazine, so pardon the imprecise measurements. I
spent a while translating them on Google.
Ingredients:
Butter, for greasing
2 ⅔ cup cherries, pitted
1⅔ to 2 cups whole milk (or cream with skim milk)
2 tsp vanilla
4 eggs, beaten
⅓ to ½ cup flour
⅓ to ½ cup sugar
Confectioner’s sugar for dusting
Heat oven to 390° or 400° (convection—add 25° if without
convection). Grease a shallow baking dish with butter. Arrange pitted cherries
in one layer. Heat milk and vanilla in saucepan until milk is scalded. Leave to
infuse for 30 minutes. Whisk eggs into the flour gradually in a bowl. Stir in
sugar. Slowly whisk in milk mixture. Pour batter over the cherries. Bake for
30-35 minutes until golden and just set—you may check by inserting a knife;
clean, it is ready. Let cool for 10 minutes, then dust with sugar.
