Preheat the oven to 190C/gas
5/fan 170C. Lightly oil a shallow
1.3 litre baking dish. Gently heat
the cherries and jam in a large
saucepan, stirring all the time until
the jam melts over the cherries.
Tip them into the dish and sprinkle
with the lemon zest and juice.
Whizz the flour, eggs, milk,
cinnamon and sugar in a food
processor for 30 seconds until
smooth. Pour over the cherries,
then put the dish on a baking tray
and bake for 25-30 minutes or
until the custard is set and the
jam is beginning to bubble
through. Dust with icing sugar
and serve hot.