Serves 4
3 tablespoons kirsch
450g dark cherries, pitted (defrosted frozen cherries or morello cherries are also suitable)
½ cup plain flour
4 tbsp caster sugar
2 eggs, separated
300ml milk
5 tbsp butter, melted
Caster sugar, for sprinkling
Sprinkle the kirsch over the cherries in a small bowl. Leave to soak for about 30 minutes.
Mix the flour and sugar together, then slowly stir in the egg yolks and milk to make a smooth batter. Stir in half the butter and leave for 30 minutes.
Preheat the oven to 220°C. Pour the remaining butter into a 600ml (2.5 cup) baking dish and put in the oven to heat.
Whisk the egg whites until stiff, then fold into the batter with the cherries and kirsch. Pour into the dish before butter in baking dish starts bubbling. Bake in oven for 15 minutes.
Reduce the oven temperature to 180°C and bake for 20 minutes, or until golden and set in the centre. Serve sprinkled with sugar, accompanied by lashings of clotted cream.
