If you want to serve cooked cherries in a dish that holds their flavour, this is the one for you. Undoubtedly Matt Weedon will serve it on his menu from time to time during the summer.

YOU WILL NEED A little butter and flour to rub round the pudding dish.n Three free-range eggs 250ml milk 100g sugar ½ tbspn vanilla extract Generous pinch of salt 450g sweet dessert cherries — with or without stones Icing sugar to dust.

METHOD Rub butter inside an oven-proof dish (size 23 cm), scatter flour on top then shake away surplus flour.

Turn the oven on to 190C, 375F or gas mark 5.

Whisk the eggs in a large bowl, then add sugar, vanilla and salt, and stir in the flour.

Add the milk next and beat until the mixture is smooth.

Pour about a centimetre of this batter into the dish, add the cherries, then pour the remaining batter over the top of the cherries.

Bake for approximately 40 minutes or until the dish has puffed up and turned a delicious golden brown. It will sink slightly when removed from the oven, but don’t worry about that.

Allow to cool a little, sprinkle with icing sugar and serve warm with fresh whipped cream or crème