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Calfoutis Cherry pie - serves six
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes baking
- Oil for greasing 450g (1lb) fresh cherries, pitted or 400g can pitted black cherries, drained
- 4 tablespoons kirsch or cherry brandy
- 100ml (4 fl oz) milk
- 150ml (1/4 pint) whipping cream
- 1/2 teaspoon vanilla essence
- Four large Lion Quality eggs
- 100g (3 1/2 oz) caster sugar
- 25g (1oz) plain flour
To decorate the top use some Icing sugar, to dust.
Include some whipped cream to serve with the finished product.
Preheat the oven to Gas Mark 6/200 degrees C/400 degrees F. Lightly oil a 23cm (9-inch) wide ovenproof dish. Mix the cherries and kirsch or brandy together and set them to one side.
Put the milk, cream and vanilla in a pan and heat until it is almost boiling. In a large bowl, beat the eggs and sugar until creamy, add the flour and beat until smooth. Pour over the hot milk and mix the mixture well.
You can leave the mixture to stand for up to around one hour.
Scatter the cherries over the base of the dish. next stir the batter, and pour it over the cherries. Bake in the over for 30-35 minutes or until it has risen and puffy.
Finally dust with calfoutis icing sugar and serve either warm or cold with whipped cream.