As a born and bred Maid of Kent, recipes from the Garden of England are near and dear to my heart. Not so long ago, generations of Londoners would spend their summers working in the hop fields or fruit orchards of Kent, a working holiday away from the grime of the city. As summer approaches, here is a local recipe to make the most of those fresh cherry harvests. Some references say that this Kent Cherry and Almond Pudding is specific to the Cranbrook area. Frozen cherries may be used but fresh are always worth the extra time and effort.
This pudding is a little like a clafoutis, but the batter does not contain any milk and so is spooned on top rather than poured. The almond adds an extra sweetness to counter any tartness of the cherries.
Kent Cherry and Almond Pudding
Serves 2-3
1 lb cherries
1 egg
The weight of the egg in each of: butter, sugar, self-raising flour, ground almonds
Almond essence
If using fresh cherries, remove the stems and stones.
Preheat the oven to Gas 4. Lightly grease a shallow dish and put the cherries in the dish, covering the bottom.
Cream together the butter and sugar. Beat in the egg, and then mix in the flour, almonds, and a few drops of almond essence. Spoon the batter over the cherries.
Bake for 20-25 minutes. Serve with fresh cream.
