During May we usually witness the first cherries making their appearance from different parts of the world . Unfortunately they can be very expensive and rather unaffordable at this time of the year. Domestic cherries become abundantly available in June and July.
If you cannot resist the temptation, it’s worth buying a few simply to whet the appetite. Once we get into June and ideally July, this is the time when domestic cherries become abundantly available. Once the supply increases, the price naturally comes down.

There are so many traditional cherry recipes prepared all over the world. Germany is known for a distilled cherry spirit (kirsch) and of course black forest gateau. On the other hand, sour cherries are soaked into a hot or cold soup in many parts of Eastern Europe, whereas the French make clafoutis, a delicious batter pudding made with sweet cherries.

Preparation time is less than 30 minutes and cooking time is 30 minutes or until firm to touch.
First the ingredients for the filling:
450g/1lb fresh stoned cherries
2 tbsp kirsch (or red wine);
2 level tbsp granulated sugar;
2 tbsp ground biscuit crumbs (prefer digestive biscuits);

For the batter we need:
2 whole eggs;
2 egg yolks;
30g/1oz cornflour;
85g/3oz sugar;
250g/9oz double cream

Preparation Method

Step 1: Preheat oven to about 220C/425F/Gas7.
Step 2: Combine the cherries, kirsch and sugar. Place in an ovenproof dish. Put in the oven for 5 minutes or until the cherries turn hot. Drain them, saving the juices and let them cool.
Step 3: Reduce the oven temperature to about 180C/350F/Gas 4.
Step 4: For the batter, whisk the egg yolks and whole eggs until light and frothy. Add the sugar. Whisk until well blended. Now add the double cream and cornflour, then set aside to rest.
Step 5: Mix the cherries with the digestive biscuit crumbs, sprinkle slowly into the ovenproof dish, pour over the batter. Bake for about 30 minutes until golden and firm.
Step 6: Leave to cool down to room temperature, dust with caster sugar. Serve with crème fraîche flavoured with fine cherry juice or vanilla ice cream.

Preparation tips:

• Tip 1: Add the cherry juice to red wine vinegar for superb cherry vinegar.
• Tip 2: Biscuit crumbs absorb excess cherry juice that stops the final dish turning soggy.
• Tip 3: Batter can be prepared up to 2 hours before. Just give it another good whisk before use.