Kentish Cherry Batter Pudding

Name: Kentish Cherry Batter Pudding
Total time: 55 min
Cuisine: British
Ingredients: 400g dark cherries, stoned; 100g plain flour; 3 large eggs; 300ml whole milk; 40g caster sugar; 1 tsp vanilla extract; 25g butter, for greasing; 1 tbsp icing sugar, for dusting

Dark cherries baked in a puffy, golden vanilla batter. Simple to whisk together and lovely warm with cream.

Time55 min
LevelEasy
Costabout £0.85 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

400 gdark cherriesstoned
100 gplain flour
3large eggs
300 mlwhole milk
40 gcaster sugar
1 tspvanilla extract
25 gbutterfor greasing
1 tbspicing sugarfor dusting

Method

1
Heat the oven to 200°C (180°C fan). Put the butter in a 25 cm ovenproof dish and heat in the oven for 5 minutes, until melted and sizzling.
5 min
2
Whisk the flour, eggs, milk, caster sugar and vanilla in a jug until smooth, then rest for 10 minutes.
10 min
3
Scatter the cherries into the hot buttery dish. Pour the batter around them.
4
Bake for 30 to 35 minutes until well risen, golden and set in the middle.
35 min
5
Dust with icing sugar and serve straight away, before it sinks, with cream or custard.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.