1

Remove the stalks from cherries then, using, a cherry pitter, pit the cherries. Place the cherries on a small tray just large enough to hold them in a single layer, scatter with ¼ cup sugar and shake to coat in sugar. Place in the freezer for 1 hour or until firm.

2

Sift remaining sugar, flour and a pinch of salt into a bowl. In a separate bowl, whisk eggs, egg yolks, milk, vanilla and brandy (if using) until combined. Gradually whisk egg mixture into flour mixture until smooth and combined. Cover with plastic wrap and set aside at room temperature for 30 minutes, then whisk in warm melted butter and lemon rind.

3

Preheat oven to 180°C. Grease a 6-cup capacity shallow, ceramic or porcelain oven proof dish then place in a large roasting pan. Gently pour in batter. Pour boiling water into roasting pan to come one-third of the way up side of dish then bake for 40 minutes or until just set. Serve.

Serving size: ¼ of the recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.