Baked Cherry Pudding


  • 1 lb fresh cherries pitted
  • ½ cup all-purpose flour
  • 1/3 cup castor sugar
  • 2 whole eggs + 3 egg whites
  • 1 oz unsalted butter melted
  • 1 cup milk
  • Pinch of salt


  • Pre heat oven to 350 F
  • Butter generously a 9 inch pie plate
  • Arrange pitted cherries in the plate in one layer
  • In a bowl sift flour and add sugar and salt
  • In a separate bowl beat eggs lightly and add milk and melted butter and mix together
  • Make a well in the middle of the flour and pour the egg-milk mixture and mix well until free of lumps
  • Pour this over the cherries and bake for about 45 minutes or the pie is golden and risen

Yields: about 6 servings

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