CHERRY BATTER PUDDING
Use Morello or Kent Red cherries for this recipe, adjusting the amount of sugar to taste.
8oz plain flour 4 medium eggs, separated
Half a pint of milk Pinch of salt
1lb fresh cherries, stoned
4oz sugar 2 teaspoons of cornflour
Mix up a batter by beating the eggs into the flour and salt and gradually adding the milk. Preheat the oven to Gas Mark 7/ 425F/ 220C. Oil some Yorkshire pudding tins and preheat in the oven. When the oil is smoky, pour the batter into the tin. Cook for about 30 minutes until well risen and puffy. Meanwhile, stew the cherries with the sugar, until thick. Mix the cornflour with a little cold water and add to the pan stirring thoroughly. Cook for five minutes. Serve the batter puddings with the fruit inside and with a little cream.
For a cheats version, use ready-cooked Yorkshire puddings and a tin of cherry pie filling! You can vary this recipe by using other varieties of pie filling, but it is best with a sharper variety of fruit such as blackcurrants or blackberries.