Cherry pudding

Cherry pudding

By
From
Cook for Your Life
Serves
10-12
Photographer
Gorta Yuuki (studio) and William Meppem (location)

Cherries are my favourite fruit, and i am lucky that my nan stews and preserves them for me so i can have them all year round. Of course, stewing fruit means it’s not as good for you as fresh fruit without the sugar, but it’s also making good use of something seasonal and not letting it spoil.

If you don’t have stewed cherries, then cherries from a tin or jar will do. The recipe is based on a clafouti, but with extra fruit. It is all about the fruit, as there’s not much sugar or flour in it.

Ingredients

Quantity Ingredient
800g preserved pitted cherries
100ml kirsch
6 eggs
1 teaspoon vanilla extract
3 tablespoons caster sugar
100g plain flour
icing sugar, to dust

Method

  1. Combine the cherries and kirsch in a bowl and leave to macerate for 30 minutes.
  2. Preheat the oven to 220°C. Lightly butter a shallow round ceramic dish, about 25 cm in diameter.
  3. Whisk the eggs, vanilla and sugar in a medium bowl until pale. Sift over the flour and gently fold in until just combined. Fold in the cherries and their juices. Pour the batter into the dish and bake for 40–45 minutes, or until golden and set (you can test it with a skewer). Dust with icing sugar and serve warm.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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