Original article from Kent Live
Every place has inspired a traditional dish that locals enjoy, but this ancient pudding may be new to you.
The Kentish cherry batter pudding originated in the county many moons ago. In fact, it was invented because of decisions made by King Henry VIII.
And while it may not be as well known as the gypsy tart, it's certainly much easier to make.
Kent is known as the cherry growing county of England and it’s no wonder, with the abundance of cherries the county produces each year.
We produce 90 per cent of the nation's cherries and that is all thanks to Henry, who had ordered the planting of tens of thousands of cherry orchards.
The pudding is essentially a cherry filled Yorkshire pudding-type dessert, which seems very odd but I'm not one to say no to trying anything sweet.
After much searching I finally found a recipe for the unusual Kent pudding. The difficult search for instructions on making this traditional dish was shocking, perhaps because it has fallen out of fashion.
The dish must be so old that many people have simply forgotten it, or have never even heard of it before.
But here's to bringing back one of Kent's traditional desserts.
The overall cooking time was around 25-30 minutes, with an estimated prep time of 20 minutes.
The ingredients I used to make the batter pudding included:
- 120g of plain flour
- 2 large eggs
- 240ml of whole milk
- 300g of cherries
- 150ml of water
- 40g of raw cane sugar
The recipe was quite simple, you really are just creating a Yorkshire pudding and popping in some cherries to the batter, and later drizzling the cherry sauce on top afterwards.
Once I popped the cooked cherry batter out of the cake tray, I dolloped some plain yogurt on the side as well as some extra cherries in cherry sauce.
After a few bites of the pudding I realised just how much I loved the taste.
I have really been missing out on a decently light and sweet dessert, which goes perfectly well with the yogurt.
It is such a strange creation but it is one I have wholeheartedly enjoyed to make and taste.
I would highly recommend people try this dessert, because it is worth the time and energy to create.
It could even give the traditional Yorkshire pudding a run for its money.