RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 Tbsp butter
- 125ml extra thick cream
- 3 eggs
- 3 Tbsp caster sugar
- ½ cup (60gm) plain flour
- 400gm frozen cherries, thawed
- 2 tsp vanilla extract
- Vanilla ice cream to serve
METHOD :
- Preheat oven to 200C. Grease a 1 Litre ovenproof dish with butter.
- In a food processor, add the cream, eggs, sugar, flour and vanilla and blitz until smooth and well combined.
- Pour batter into the prepared baking dish and scatter the cherries over the top.
- Place into the oven to bake for approximately 30 minutes, or until golden and puffed.
- Remove and allow to cool slightly before serving with ice cream.
Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.
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