The original recipe called for cherries, but, since this is a wartime (ish) recipe and I had no cherries when I made this… I substituted. Because I made this dish for all the family it also has no alcohol in it. However, if you want a more adult version, the original recipe called for you to soak the 1lb cherries in 3tbsp Kirsh.
- 1lb cherries or… I’ve tried a bag of frozen summer berries, a bag of frozen fruits of the forest and 1lb chopped & peeled green apples….. they’re all gorgeous and I don’t miss the booze one bit.
- 2oz plain flour
- 2oz sugar (original called for caster sugar…. I used regular sugar)
- 1 -2 separated eggs (I say 1 to 2…. I used 2 and 2 is better but 1 will work)
- 1/2 pint milk (I only used 1/3 of a pint as the whole 1/2 was a bit much… I thought so anyway)
- 30z butter
- Sugar for sprinkling
- If using Kirsch soaked cherries leave them to soak it all in for 30 minutes
- Mix the flour and sugar together, then slowly stir in the egg yolks and milk to make a smooth batter. Stir in half the butter and leave for 30 minutes. (batter will be very liquid… don’t panic)
- Preheat the oven to 220C/ 425F/ Gas Mark 7, then pour the remaining butter into an oven proof baking dish ( the one you’ll be using for the pudding) and put in the oven to heat.
- Whisk the egg whites until stiff peaks form, then fold into the batter with the fruit. Pour into the dish and put in the oven for 15 minutes.
- After the 15 minutes… reduce the oven temperature to 180C/ 350F/ Gas Mark 4 and bake for 20 minute, or until golden and set in the centre.
- Serve sprinkled with a little sugar or just as it is…. or with cream if you’re feeling decadent ! YUM