3 cups fresh cherries - or use tinned cherries that have been drained
1/4 cup kirsch
1 tsp finely grated lemon zest
1 Tbs butter, softened
1 cup full cream milk
1/3 cup caster sugar
3 tsp vanilla extract
1/4 tsp salt
1/2 cup plain flour
Icing sugar to serve
1 Preheat oven to 180C. Combine the cherries, kirsch and lemon and let stand for a 1/2 hour.
2 Grease a 20cm round baking dish with the softened butter.
3 Place the milk, sugar, eggs, vanilla, salt and flour into a blender and blend for 1 minute.
4 Pour the mixture into the dish then spoon over the cherries and juice. Bake for about 45 minutes or until puffed and golden. Dust liberally with icing sugar, serve hot.By Amanda Laird Email Amanda