600grcherriesweight for whole cherries, including pits, variety according to your taste. if you use sour cherries, add more sugar.
80grsugar + optional 1 tablespoon brown sugar
1cupmilk250 ml (or blant-based milk)
40grbutermelted + room temperature butter for the mould
Preheat the oven to 180°C (350°F).
Rince and dry cherries with a clean cloth.
Grease your pan with butter.
Prepare the batter. In a bowl (or using a blender) mix eggs and sugar. Add flour and salt constantly mixing. Pour milk and melted butter and mix again. That's all. If you follow this order in adding ingredtents and if you mix with a whisk, you won't get any lumps.
Place cherries in the mold. Pour the batter and bake for about 40 minutes. If you want, 10 minutes before the end, sprinkle a generous tablespoon of brown sugar and increase of 20°F the heat so that it will caramelize a bit. The baking time depends on the size of your mold and the thickness of your filling.
Note that if the cherries you have are a bit acidic, you shall increase the quantity of sugar.
Serve cold or warm, alone or with vanilla ice cream or cherry coulis.