- 30g cherries
- 30g gluten free plain flour
- 2 eggs
- 30g golden caster sugar
- 275ml Almond milk
- 1 teaspoon of vanilla essence
- A sprinkle of toasted almonds
- A dusting of icing sugar to serve
Add the cherries to a wide flat dish (traditionally the stones are left in to boost flavour!)
To make the batter. In a bowl, stir the eggs into the plain flour. Add the golden caster sugar and a teaspoon of vanilla essence and finally, whisk in the almond milk.
Once whisked together, pour the batter over - leaving the cherries visible - and bake at 200c for 20-30 mins or until set.
When ready to eat, sprinkle with toasted almonds and icing sugar to serve.