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This recipe is in categories Georgians / Regency, Desserts, Vegetarian,
About this recipe:
This is cooked in a thick based pan on the top of the cooker, then in the oven. Care should be taken to avoid getting burnt when handling the pan. Oven gloves should be worn.
10 mins, then 20 mins
Number of servings:
Serve on its own or with a little ice cream.
This is a vegetarian recipe
Puddings became very popular in this period. These could be baked in a griddle pan or more traditionally boiled, like a modern Christmas pudding. The first puddings were boiled in a skin ( like a modern sausage) and then later in pudding cloths in a pan of boiling water. Modern puddings are usually cooked in a pudding basin. See Chocolate Pudding.
This cherry dish is a a bit like a soft waffle full of cherries. Whilst fresh cherries are best, tinned cherries in juice work very well and already have the stones taken out.
For the batter:
- 70g self-raising flour
- 1/4 tsp salt
- 2 large eggs or 3 egg yolks
- 30g granulated sugar
- 180ml milk or evaporated milk
- 1/2 tsp vanilla extract
- slivered almonds to decorate, optional
For the fruit:
- 450g pitted, cherries
- 13g unsalted butter
- 30g ganulated sugar
Making and cooking it
- Preheat oven to Gas7, 220 C
- Make the batter by putting all ingredients into a bowl and beating until smooth
- In an oven proof skillet or pan, melt the butter and use a wooden spoon to coat the sides of the pan with butter
- Add the cherries and cook until softening
- Sprinkle the cherries with sugar and cook until syrupy
- Pour over the batter and bake in the oven for 20 minutes
- Sprinkle with almond slivers and serve hot