Eating In

1½ lbs. of the biggest ripest cherries you can find
3 tablespoons of plain flour
3 tablespoons sugar
¾ pint of whole milk or milk and cream
A small glass of kirsch (if you’ve got one)
Butter
Salt

Wash the cherries and remove the stalks. Do not take the stones out. Put the oven on at Gas mark 7, 425ºF, 220ºC to warm up. Put the cherries in a wide shallow, well buttered ovenproof dish.
Make the batter: beat the eggs lightly, blend in the flour and a pinch of salt and then add the sugar. Warm the milk a little and then add it, stirring until you have a smooth batter. Mix in the kirsch.
Pour the batter over the cherries. Dot with butter and bake in the oven for about 30 minutes, or until the batter has set. Sprinkle with more sugar. You can sprinkle with more kirsch or French rum at this stage. It can be eaten hot or cold but it is usually served warm.