Always check the labels of the products you use.
Method
- 1
Prepare the dish. Heat the oven to 190 °C (170 °C fan). Butter the dish generously and sprinkle with the tablespoon of sugar, which gives the edges a light caramelised crust. Spread the cherries over the base in a single layer.
- 2
Whisk the batter. Whisk the eggs and sugar until pale and foamy, then whisk in the flour and salt until smooth. Gradually add the milk, then the melted butter, vanilla and lemon zest; the batter should be thin, like a crêpe batter.
- 3
Pour. Pour the batter gently over the cherries so they stay in place.
- 4
Bake. Bake 35-40 minutes, until puffed and golden at the edges and a knife in the centre comes out clean (the custard reaches at least 71 °C). It will sink as it cools; that is normal.
- 5
Serve. Cool for 15-20 minutes, dust with icing sugar and serve warm.
Storage
Cover and refrigerate for up to 2 days. Eat cold or warm gently in a low oven.
EU nutrition claims
- Low salt: 0.19 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 134 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
15.9 g per serving
31.8 % of the 50 g daily maximum · 63.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 24 cm round ovenproof dish or cast-iron pan
- mixing bowl
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 276 kcal |
| Protein | 6.8 g |
| Carbohydrate | 42.1 g |
| of which sugars | 30.2 g |
| of which free sugars | 15.9 g |
| Fat | 9.5 g |
| of which saturates | 5.1 g |
| Fibre | 2.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
