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Cherries Hot
Puddings and Sweet Deserts
Kent

Bread slices soaked in egg-and-milk, fried and served with cooked cherries.

See also: Poor Knights, Ripe Tart


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1 Egg
300 ml Milk ( ½ pint)
50 Gram Caster sugar (2 oz)
4 large slices White bread, about 5 mm thick, crusts off
350 Gram Ripe fresh cherries, stoned (12 oz)
40 Gram Butter (1 ½ oz)
Whipped cream, to serve

Method

Beat the egg with the milk and 15g ( ½ oz) of the sugar. Cut the slices of bread in half and soak in the egg mixture for 5 minutes, turning to make sure they soak evenly.
Place the cherries in a small saucepan with 25g (1 oz) of the sugar and heat slowly until almost boiling. Leave the pan over the lowest heat so that the cherries remain hot but do not continue to cook.
Heat the butter in a large frying pan until just foaming. Put in the bread and fry on both sides until it is golden brown, crisp on the outside and soft inside. Place 4 pieces of the bread on a warmed dish and, using a perforated spoon, lift a quarter of the cherries on to each. Place the remaining pieces of bread on top and sprinkle each sandwich with the remaining sugar. Hand the hot cherry juice separately as a sauce. serve with whipped cream.
If using canned, sweetened cherries, omit the sugar when cooking them.




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