A recipe for the all too brief cherry season.
Butter, to grease the 'tins'
50g plain flour
50g almond meal
100g (vanilla) castor sugar
250ml milk or yoghurt or buttermilk or fromage blanc that is past its best and you want to use up
300g cherries, washed, stems removed
- Turn the oven to 180°C and set three buttered 0.5l foil pans (or old pâté dishes) on a baking tray.
- Put flour, almond meal, eggs, sugar and milk in a jug and whizz with an electric whizzy wand thingy.
- Pour the batter into the foil pans.
- Drop the cherries on top.
- Cook for 30-40 minutes.
Can be frozen and gently reheated in a very low oven.