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    Cherry Pudding with White Beer Batter

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    Cherry Pudding with White Beer Batter

    This pudding is based on a traditional French clafoutis. The addition of Hoegaarden, a wheat beer from Belgium, gives the batter a lightness and adds subtle notes of orange and coriander that work well with the cherries.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 400g fresh cherries, washed and stoned
    • 100g icing sugar, plus extra for sprinkling
    • Finely grated zest of ½ orange
    • 75g plain flour
    • 2 medium eggs, beaten
    • 100ml Hoegaarden White Beer
    • 3 tbsp half-fat crème fraîche
    • Waitrose Lemon Sorbet, to serve


    1. Preheat the oven to 190ºC, gas mark 5. Lightly butter a 1 litre, shallow, ovenproof dish. Scatter the cherries over the base of the dish and sprinkle with 1 tbsp of the icing sugar and the orange zest.
    2. Mix the flour and remaining icing sugar in a bowl. Make a well in the centre of the mixture and add the eggs. Then gradually whisk in the beer, stirring all the time, to make a batter. Whisk in the crème fraîche and pour the batter evenly over the cherries.
    3. Bake for 40-45 minutes until the batter is golden. Remove from the oven and dust with a little icing sugar. Serve warm with a scoop of Waitrose Lemon Sorbet.

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    Cook's tips

    When the cherry season is over, make this pudding with 300g Shearway Frozen Summer Fruits. There is no need to defrost the fruit - just add an extra 5 minutes to the cooking time.

    Drinks recommendation

    No choice here - it just has to be a chilled glass of Hoegaarden White Beer with its wonderfully refreshing citrus and ginger flavours.


    Average user rating

    3 stars