|Ripe cherry||1 Pound|
|Eggs||2 , beaten|
|Flour||3 Ounce, sifted (1/3 Cup Plus 2 Teaspoons)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 3⁄4 Cup (28 tbs), warmed|
|Cherry brandy||1 Tablespoon|
|Butter||2 Tablespoon, melted|
|Superfine sugar||1 Tablespoon (For Dusting)|
This is a French country dish from Limousin where they pour the batter over the juicy black cherries of the region.
In winter use drained canned cherries.
Butter a shallow 2 1/2 cup ovenproof dish.
An 8 inch French pottery flan dish is ideal.
Stem and pit the cherries.
Beat eggs and gradually blend in flour and sugar.
Slowly add warm milk, beating steadily.
Add cherry brandy if using and beat in melted butter.
Spread the prepared cherries over the base of the dish and pour the batter over them.
Bake in the center of preheated oven for 20 minutes, then reduce heat slightly and continue cooking for 20 minutes or until the batter is well risen, golden and set.
Serve hot, generously dusted with superfine sugar.