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.
Fresh spring recipes that make the most of the season
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
