This French pudding from Limousin is somewhere between a cake, a pancake and a tart
390g jar cherries in kirsch syrup (weighing about 250g when syrup reserved)
1 tsp butter 4 medium eggs 75g vanilla sugar 150ml milk 125ml soured cream 1⁄8 tsp salt 75g plain white flour, sifted 50g ground almonds Icing sugar to decorate
Step 1) Pre-heat the oven to 200°C, Gas Mark 6. Drain the cherries, reserving the fruit and the syrup separately. Grease a 25cm diameter heat-proof Pyrex, china or metal dish with the butter and add the drained berries.
Step 2) Combine the eggs, vanilla sugar, milk, soured cream, salt, flour and almonds in a bowl or food processor and whisk hard or process on high for 1 minute until frothy. Pour over the cherries. Bake for 35-45 minutes or until the pudding is puffed, dark golden and fragrant. Serve immediately, before the pudding falls, dusted with sieved icing sugar.
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Step 3) For an accompaniment, thicken the kirsch syrup with 1 tablespoon of arrowroot or custard powder and 4 tablespoons of cold water. Cook over medium heat for 4-5 minutes, stirring until a glossy, thick sauce forms. Or serve the juice in tiny liqueur glasses to accompany the pudding.