Ingredients
2 tsp | Butter |
3 | Eggs |
1 ¼ cups | Milk |
⅓ cup | Sugar |
2 tsp | Vanilla extract |
1 Tbsp | Amaretto, or brandy |
¼ tsp | Salt |
¾ cup | Flour |
2 cups | Pitted cherries, (use either the fresh American ones in store now or tinned cherries that have been well drained) (Main) |
2 Tbsp | Sugar, extra |
1 to dust | Icing sugar |
Directions
- Grease a baking dish with the butter.
- Beat the eggs with an electric beater until thick then gradually add the milk, sugar, vanilla, ameretto (or brandy), salt and flour while beating continuously.
- Make sure there are no lumps before leaving the batter to rest for 30 minutes. Preheat oven to 180 degC.
- Pour a third of the batter into the baking dish and bake for 3 minutes to just set.
- Spoon over the cherries and sprinkle with the extra measure of sugar and then the rest of the batter.
- Bake for approximately 30 minutes or until puffed, golden and set. Remove from the oven and sprinkle liberally with icing sugar before serving.