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Cherry Batter Pudding Recipe

Cherry Batter Pudding is a simple, yet sophisticated dessert. Kirsch (cherry brandy) drizzled over the dessert upon removal from the oven sends it over the top, but the kirsch can be omitted for a kid-friendly version. Be sure to use only fresh cherries.

Recipe adapted from Clafoutis Limousin in The Country Cooking of France by Anne Willan

Prep: 30 minutes (includes pitting cherries) | Cook: 1 hour Servings: 8

Cherry Batter Pudding


  • Butter to grease dish
  • 2 tablespoons sugar
  • 1 pound of fresh cherries, pits removed
  • 4 eggs
  • 1/4 cup sugar
  • 1/4 cup flour
  • pinch of salt
  • 2 cups half-and-half
  • 1/4 cup kirsch (cherry brandy), if desired (and highly recommended)
  • Powdered sugar for dusting


  1. Preheat oven to 375°F and butter a 1-1/2 quart baking dish. Sprinkle sugar over bottom the buttered baking dish. Shake and turn the pan to evenly coat the bottom. Spread the cherries in the dish.
  2. Add eggs and sugar to bowl and whisk together until frothy, about 2 minutes. Add flour and salt and stir just to combined and smooth. (Over mixing will cause the batter to be tough.) Stir in the half-and-half, then pour batter over cherries in baking dish.
  3. Bake in preheated oven for about 50-60 minutes until the pudding is just set and browned. Remove from oven and, if desired, sprinkle kirsch over the top of the pudding with your fingertips. Dust generously with powdered sugar. Best served warm.

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