Kentish batter pudding

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


  1. If using Kirsch soaked cherries leave them to soak it all in for 30 minutes
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. Serve sprinkled with a little sugar or just as it is…. or with cream if you’re feeling decadent ! YUM

5 responses to “Kentish batter pudding

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