Preheat the oven to 180°C
450g Cherries, stoned.
2eggs size 3, plus two egg whites
150g plain/all purpose flour
1 teaspoon vanilla extract
75g caster sugar
¼ teaspoon mixed spice
Arrange the cherries in the bottom of a greased 1.2litre/2pint ovenproof baking dish.
I use a food processor to combine the remaining ingredients, whisking for about one minute.
Leave to rest for about 30 minutes.
Pour the batter over the fruit and bake for 45-50 minutes until golden.
Variations: Any fruit in season can be used eg: apricots, peaches, pears or plums.
My first recipe was for Broccoli & Almond Soup way back in January 2008. Little did I think then, that I would still be sharing my recipes four and a half years later. As I said on that first day, I am a ‘mammy cook’ – prepare, cook/bake and serve – no time for pictures since I like my food hot and in Ireland the food cools quickly. Like radio, you get to make your own pictures! All recipes can be found through the tag cloud, just click on Recipes and enjoy.