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Cherry Batter Pudding
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This is a French batter pudding raised with eggs, halfway between a Yorkshire pudding and a custard. Black cherries work best as the crimson juice bleeds beautifully into the golden crust. Serve it in the container in which it’s cooked: this is a farmhouse dish, a speciality of the Limousin, where the food is hearty and home-cooking is unpretentious.
Typical values per serving:
This recipe was first published in August 2007.
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