Boozy Cherries

You can store cherries in spirits for the winter

• 700g ripe cherries -- ones that have a slight bitter tang to them will be best
• The zest of a half a lemon
• The weight of the cherries in sugar
• 750ml dry white vermouth
• A glass jar that seals

Stem half the cherries, and trim the stems of the other half close to the body of the fruit. Cut the zest into thin strips. Combine all the ingredients in the jar and put it where it is struck by the sun. Shake the jar once a day for a month, then put it in a cool dark place to age for at least six months. They'll be a wonderful boozy addition to your winter meal.

Cherry Sponge Pudding

Ingredients

• 55g/2oz butter
• 55g/2oz self raising flour
• 55g/2oz caster sugar
• 1 egg
• 1 tsp baking powder
• 3-4 tbsp milk
• ½ tin cherries, drained
• butter to grease
• flour to dust

Method

1. For the pudding, put the sugar and butter into a food processor and blend to combine.
2. Add the flour and baking powder and blend briefly.
3. Add the egg and blend again.
4. Drizzle in just enough milk to loosen the mix to make it just pourable.
5. Grease a medium sized heat proof bowl with butter and dust with flour.
6. Shake out the excess flour.
7. Put the cherries in the bottom of the bowl.
8. Pour the batter into the bowl and cover with cling film.
9. Microwave for 5-6 minutes (check with microwave cooking guidelines).
10. Leave to sit for one minute then turn out onto a plate.
11. Put the cherry juice in a pan and simmer to reduce and thicken slightly.
12. Pour this over the sponge and serve.

The Cherry Tree Guesthouse, 15 Silverdale Road, Lower Meads, Eastbourne, East Sussex BN20 7AJ
lynda@cherrytree-eastbourne.co.uk   •   +44 (0) 1323 722406