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Prep Time: 1 Hour
Yields: 4 Servings

This French batter pudding is a combination of Yorkshire pudding and custard. Black cherries work the best as the color bleeds into the golden crust. Serve this pudding in the container that it is cooked in.

1 pound black cherries
1 cup flour
1 cup sugar
1 cup milk
2 eggs, separated
1 ounce butter, melted
2 tbsps dark rum
powdered sugar for dusting

Preheat oven to 375°F. Grease four small ovenproof dishes or ramekins with butter or cooking spray and set aside. Rinse, dry and pit cherries. In a mixing bowl, whisk together flour and sugar. Add milk, egg yolks and butter and whisk to make a smooth, runny batter. In a separate bowl, beat egg whites until stiff then fold whites into batter. Spread cherries in prepared dishes then pour the batter over cherries so that it comes nearly to the top. Bake 15-20 minutes or until puffed and lightly set. Remove from oven, drizzle with rum and dust with powdered sugar. Serve hot.






















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