Another bumper year for English cherries, perfect for this lovely souffle-meets-custard pudding. To avoid any risk of dental accidents, I’d recommend stoning the cherries but don’t despair if you don’t own a cherry stoner. I make do by winkling out the stone with a pointed swivel-style potato peeler and it takes about ten minutes to do the quantity you will need. Use some to smear a 1 litre capacity gratin-style dish, approx 5cm deep. Remove cherry stalks, use a cherry stoner or stab the non-stalk end with a pointed potato peeler, twist round the stone and gouge out.

Source: The Times August 01, 2018 15:56 UTC