Kentish cherry batter pudding
Known as the ‘Garden of England’ Kent’s economy had long been based on its orchards of apples, pears, medlars, plums, cobnuts and, from the sixteenth century, on the order of Henry VIII, cherries, which became its most important crop. By the eighteenth century Daniel Defoe, in his A Tour through the Whole Island of Great Britain was able to report that: "Round this town (Maidstone) are the largest cherry orchards, and the most of them that are in any part of England; and the gross of the quantity of cherries, and the best of them which supply the whole city of London come from hence and are therefore called Kentish cherries". Batter puddings were popular throughout northern Europe and this recipe is very similar to the French Clafoutis.
Equipment
1 litre pie dish
Weighing scales
Measuring jug
Medium bowl
Large mixing bowl
Electric hand whisk
Preparation method
Stone the cherries and place in the medium bowl.
Spoon over the kirsch and give the cherries a stir. Cover with clingfilm and set aside for a few hours to allow the cherries time to absorb the alcohol.
Preheat oven to 180C/350F/gas 4.
Grease the pie dish with butter.
Drain the cherries, reserving the kirsch and cherry liquid and place in the pie dish.
To make the batter place all the ingredients into a large mixing bowl and beat with the electric hand whisk to a smooth batter.
Cover with clingfilm and set aside to settle for half an hour.
Place the pie dish with the cherries in the oven for 10 minutes.
Remove the pie dish from the oven and pour the batter directly onto the hot cherries. Return to the oven and bake for 30 minutes or until the batter has risen and is golden.
Remove from the oven and dust with icing sugar before serving.
Serve with cream and a little of the reserved kirsch dribbled over the top.
