This French dessert with brandied cherries and baked custard is a lovely pudding to share with family and friends.
2 people made this
500g tinned cherries, drained
4 tablespoons brandy
120g caster sugar, divided
85g sifted plain flour
3 large eggs
1 tablespoon vanilla essence
1 tablespoon lemon zest
1/4 teaspoon salt
1/8 teaspoon allspice
1 teaspoon icing sugar, or as needed
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Directions Preparation:15min › Cook:50min › Extra time:1hour › Ready in:2hours5min
Mix cherries, brandy and half of the caster sugar in a bowl; let soak for 1 hour.
Preheat the oven to 230 degrees C. Lightly grease a 23cm pie dish.
Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared dish. Pour brandy mixture into a blender; add remaining sugar, milk, flour, eggs, vanilla essence, lemon zest, salt and allspice to the blender. Pulse until mixture is smooth; pour over cherries.
Bake in the preheated oven for 5 minutes. Reduce heat to 180 degrees C. and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with icing sugar to serve.