Serves 6

• 2 x 400g tins sour cherries in syrup (we used Goldcrest)
• 1 tbsp butter, softened
• 70g self-raising flour
• pinch of salt
• 100g castor sugar
• ¾ cup milk
• ¾ cup cream
• 4 eggs
• 2 tbsp melted butter
• icing sugar for dusting
• toasted almonds
• fresh cherries for garnishing

1 Preheat the oven to 180ºC. Drain the cherries and set aside. Butter a 20cm oval dish.
2 Sprinkle the cherries over the dish. In a bowl, sift together the flour and salt, stir through the sugar. In a jug, whisk together the milk, cream, eggs and melted butter, make a well in the centre of the dry ingredients and whisk in the egg mixture. Pour this mixture over the cherries.
3 Place in the oven and bake for 40 minutes.
4 To Serve Serve sprinkled with toasted almonds, garnished with cherries and dusted with icing sugar.

Text and image: Fairlady