This is a French dessert but by all American standards, it should be used as breakfast or brunch because its a bit egg-y. It is equally delicious with raspberries or rhubarb, but the cherry is the traditional fruit for it. I had just about a pound of cherries languishing in the fridge after we'd eaten our fill of them fresh over the past several weeks. Today was the day to make something magical happen for them. It's a fairly standard recipe, but I took my inspiration from Mimi and my direction from Hugh.
Can you tell we're sitting around in the dark eating sweets and enjoying the cool breeze through the window? Well, we are.
credit: River Cottage Everyday
1 lb sweet cherries (purists don't pit them, but I do - who wants rocks in their pudding?)
1/3 c sugar
1/2 c all purpose flour
pinch of salt
1 c whole milk
confectioner's sugar for dusting
Preheat oven to 350F. Grease a 10" cake pan and dump cherries in. Combine sugar, salt and flour in a bowl. Make a well, crack in eggs, stir with a whisk to make a smooth but thick batter. Slowly pour in the milk, whisking all the while, to make a sort of custard. Pour gently over cherries. Bake 35-40 minutes of until puffed up and brown around the outside. It will fall as soon as it is taken out of the oven, do not panic. (Hugh recommends serving warm with cream, Mimi recommends cool. We both prefer it chilled w/ whipped cream.)
Throw some powdered sugar on top and its good as gold.