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    Cherry Batter Pudding

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    Cherry Batter Pudding

    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.


    • 400g Black cherries
    • 75g Plain flour
    • 75g Caster sugar
    • 300ml Milk
    • 2 Eggs, separated
    • 25g Unsalted butter
    • 2 tbsp Dark rum
    • Icing sugar, for dusting


    1. Rinse and dry the cherries, pitting them if you don’t want to risk anyone swallowing a stone. Preheat the oven to 190°C/gas 5. Mix the flour into the sugar and whisk in the milk and egg yolks to make a smooth, runny batter. In another bowl, whisk the egg whites until stiff, then fold in.
    2. Set four, small ovenproof dishes (or one 25cm x 20cm baking dish) to warm in the oven. After 3–4 minutes, drop a little butter into each dish and roll it around to coat the bases and sides, but don’t let it become really hot. Tip the residue into the batter and mix it in. Spread the cherries in the dishes.
    3. Pour the batter over, so it comes nearly to the top (the deeper your dish, the less visible the cherries will be in the cooked pudding). Bake for 15 minutes for small dishes, or 25–30 minutes for one dish, till puffed and lightly set. Serve straight from the oven for maximum drama, with a generous sprinkle of rum and a thick dusting of icing sugar – it’s particularly delicious with crème fraîche.

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