Ingredients
Original recipe: 1 baked pudding cut into 6 portions. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 500 gCherries pitted
- 3 eachEggs
- 250 mlWhole milk
- 100 mlHeavy cream
- 80 gAll-purpose wheat flour
- 90 gSugar
- 1 tspVanilla extract
- ⅛ tspSalt
- 10 gButter for the dish
Make it
- Heat the oven to 350°F/175°C. Butter a 24 cm shallow baking dish and arrange the pitted cherries evenly over the base.
- Whisk eggs and sugar until combined. Whisk in flour and salt, then gradually add milk, cream and vanilla to make a smooth batter.
- Pour the batter over the cherries. Bake for 35–40 minutes, until puffed and golden at the edges and the center is set and reaches 160°F/71°C.
- Cool for 20 minutes before spooning or slicing. The puffed edges will settle naturally; refrigerate any leftovers promptly.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.