Cherry and almond batter pudding

As much as I relish tearing apart and sharing an entire roasting tin of Yorkshire pudding, I also rather enjoy having an individual one to myself. It is much the same with sweet batter puddings such as the classic clafoutis, which feel particularly charming when made individually: a jewelstudded crown in which to float a puddle of golden cream.

You can bake your pudding in an

Serves 46 Ingredients

350g cherries

4 Tbsp brandy

1⁄2 tsp (optional) almond extract 125ml milk

125ml double cream

50g plain flour

3 lightly heaped Tbsp ground

almonds

100g caster sugar

2 large eggs butter and sugar for dusting

Method

earthenware or china dish as tradition suggests, although I get the best results from using a shallow metal dish. I have used cherries, but you could also use small yellow plums, apricots (quartered, stoned and sugared) and blueberries. Not everyone puts ground almonds in their puddings, but I find the subtle almond notes pleasing. Adjust the cooking time slightly depending on the size of your dish.

You will need a wide ovenproof dish approximately 2530cm in diameter.

Remove the stalks and stones from the cherries, then put the fruit in a mixing bowl with the brandy and almond extract then toss briefly and set aside. Preheat the oven to 180°C. Put a baking sheet in the oven.

Make the batter: warm the milk and cream in a small pan, remove from the heat and set aside. Mix together the flour, almonds and sugar and add a pinch of salt. Using a whisk, beat in the eggs together with the warm cream and milk.

Lightly butter the dish, then dust with a little sugar, tipping out any surplus. Place the cherries, drained of their brandy, in the dish, pour the custard over them then bake for about 2530 minutes until the edges have risen and the batter is pale gold. The middle should quiver gently when the dish is shaken lightly. Serve with cream.