Ingredients:
500g fresh cherries
75g caster sugar
3 tbsp kirsch or other brandy
20g butter, melted, plus extra to grease
2 tbsp demerara sugar
50g plain flour
Pinch of salt
2 eggs, beaten
270ml whole milk
Finely grated zest of ½ lemon
Method:
1. Wash the cherries and remove the stalks. Cut the cherries in half and take out the pit. Add 2 tbsp caster sugar toss together, cover and leave for 10-60 mins.
2. Preheat the oven to 180C. Grease a baking dish just wide enough to hold the cherries in one layer, and add half the demerara sugar. Spin the dish round to coat the inside with demerara, then set aside.
3. Sift the flour into a mixing bowl and add a pinch of salt and the remaining caster sugar. Whisk in the eggs, followed by the milk and melted butter, until you have a smooth batter. Stir and the lemon zest.
4. Place cherries on the bottom of the baking dish, skin side down. Pour into the prepared baking dish and sprinkle with remaining sugar. Bake for about half an hour, until just set but still a bit wobbly.
5. Sprinkle with icing sugar. Serve warm.
Jaz Culinary 