500g (1 lb 2 oz) fresh cherries, or 800g
(1 lb 12 oz) can pitted cherries, well drained
60g (1/2 cup) plain (all-purpose) flour
90g (1/3 cup) sugar
4 eggs, lightly beaten
250ml (1 cup) milk
25g (1 oz) butter, melted
icing sugar, to dust
Method :
Preheat the oven to 180C (350F / Gas 4).
Brush a 23cm (9 inch) glass or ceramic shallow pie plate with melted
butter. Pit the cherries and spread into the dish in a single layer. If
using canned cherries, drain them thoroughly in a sieve before spreading
in the dish. If they are still wet, the moisture will leak into the
batter. Sift the flour into a bowl, add the sugar and make a well in the
centre. Gradually add the combined eggs, milk and butter, whisking until
smooth and free of lumps. Pour the batter over the cherries and bake for
30-35 minutes. The batter should be risen and golden. Dust with icing
sugar and serve with cream.
