Place 350g stoned cherries in a bowl with 3tbsp Amaretto or rum (optional) and 25g (1oz) caster sugar. Mix together, cover and set aside for 1hr.
Step 2
Meanwhile, whisk four large eggs with 100g (3oz) caster sugar and 25g flour. Bring 150ml milk and 142ml carton double cream to the boil and pour on to the egg mixture; whisk until combined. Add 1tsp vanilla essence and strain into a bowl; cover and set aside for 30min.
Step 3
Lightly butter a 1.7 litre shallow ovenproof dish, then dust with sugar. Spoon the cherries into the dish, whisk the batter and pour over fruit. Bake at 180°C (350°F) mark 4 for 50-60min or until golden and just set. Dust with icing sugar and serve warm.
Step 4
Prepare ahead. Make the batter; chill overnight. Mix the cherries with the Amaretto and caster sugar; set aside for 1hr. To serve: Stand the batter at room temperature for 20min then complete the recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
