Serves 6-8
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For the topping:

To serve:

  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
  2. Combine the cherries, sugar, cornflour, lemon juice and vanilla in a saucepan over a medium heat. Stir and bring to a simmer for about five minutes until the cherries have softened and the mixture has thickened.
  3. Transfer the mixture to a 20cm square baking tin.
  4. Combine the flour, sugar, baking powder, salt and cinnamon in a mixing bowl.
  5. Rub in the cold butter until the mixture resembles coarse crumbs. Gradually stir in just enough milk to bring the mixture together into a dough.
  6. Drop spoonfuls of the dough over the cherry mixture.
  7. Bake for 10-15 minutes until the top is golden brown and the mixture is bubbling. Serve with vanilla ice cream or custard.

Note: Custard ice cream can be used as an alternative to vanilla ice cream, if you wish.

Nutrition Facts

Per Serving: 299kcals, 3.1g fat (1.9g saturated), 66.2g carbs (25.8g sugars), 2.6g protein, 1.2g fibre, 0.116g sodium

Sweet thingsAmericanSpecial OccasionsCuisinesFruit dessertsSunday roastDinner partyVegetarian

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