- 450g cherries, pitted
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 2 tbsp cherry, plum or apricot jam
- finely grated zest and juice of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g plain flour
- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 450ml skimmed milk
- ½ tsp ground cinnamon
- 3 tbsp golden caster sugar
- icing sugar, to dust
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.