Kentish cherry batter pudding recipe | Sainsbury`s Magazine
This favourite regional recipe is similar to a French clafoutis, but with a spongier texture. Make the most of cherry season with this Kentish cherry batter pudding
Ingredients
- 450g cherries
- 1 tbsp cherry brandy (or use 1 tsp almond extract)
- 75g caster sugar, plus 1 tbsp for the cherries
- 75g plain flour
- 3 medium eggs, separated
- 300ml single cream
- 75ml cloudy apple juice
- 1 tsp vanilla extract (optional)
- 40g unsalted butter, melted
- icing sugar, to dust
- thick cream, to serve
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