Morning Or Evening Baked Batter Pudding

• 1 pound Fresh Cherries (See Note)
• 3/4 cups Flour
• 2 whole Eggs, Lightly Beaten
• 1/3 cups Caster Sugar
• 1 cup Milk
• 1/4 cups Heavy Cream
• 1-7/8 ounces, weight Unsalted Butter, melted
• 3 teaspoons Icing Sugar, For Dusting

1. Note: You can also use a 23-ounce jar of cherries, thoroughly drained. A delicious version can also be made with blueberries, blackberries, raspberries, small well-flavoured strawberries, or sliced poach pears.
2. 1. Preheat oven to 350u0b0F. Lightly brush a dish with melted butter.
3. 2. If using fresh cherries, pit the cherries. If using a jar of cherries, drain juice. If using berries, wash and dry berries.
4. Then spread into the dish in a single layer.
5. 3. Sift flour into the bowl, add the eggs and whisk until smooth. Add the sugar, milk, cream and butter, whisk until just combined, but be careful not to overbeat.
6. 4. Pour the batter over a single layer of berries or cherries and bake for 30-40 minutes, or until a skewer comes out clean when inserted into the center.
7. 5. Remove from the oven and dust generously with icing sugar. Serve immediately.

fresh cherries, flour, eggs, caster sugar, milk, ubc, butter, icing sugar

Taken from tastykitchen.com/recipes/desserts/morning-or-evening-baked-batter-pudding/ (may not work)