|Black cherries||1 1⁄2 Pound|
|Plain flour||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Castor sugar||2 Ounce|
Butter a 3 pint (7 1/2 cup) ovenproof dish.
Sprinkle the unstoned cherries with the 2 tablespoons (2 1/2T) sugar and the brandy and leave for about 30 minutes.
Sieve the flour and salt into a bowl.
Add the egg yolks and enough of the milk and water to make a pouring batter.
Whisk the egg whites with the remaining sugar until they form stiff peaks, then fold them into the batter.
Pour the batter into the prepared dish and spoon the cherry mixture over.
Dot with butter.
Bake at 375Â°F, Gas Mark 5 for about 40 minutes until well risen, firm and golden brown.
Serve with sugar and cream.