Sarah Venning’s recipes

500g ripe cherries, stoned
170g caster sugar
4tbsp kirsch (optional)
10g butter, melted
4 medium eggs
6 drops vanilla essence (optional)
zest of 1 lemon, finely grated
20g plain flour
100ml milk
150ml whipping cream
70g unsalted butterMarinate cherries with 2tbsp caster sugar and the kirsch for two hours. Preheat oven to 180°C/Gas 4. Brush the inside of a round cast-iron or china baking dish (5cm deep x 20cm) with melted butter. Add 3tbsp caster sugar and shake dish to coat the inside. In a bowl whisk the eggs, remaining caster sugar, vanilla and lemon zest together until creamy. Add flour and two pinches sea salt and whisk until smooth, then slowly incorporate milk and cream. In a small saucepan, heat the butter until it reaches a blonde hazelnut colour and whisk it into the mixture. Mix the batter with the cherries and their juices and pour into the baking disk. Dot with butter and bake in the preheated oven for 30-35 minutes. The calfoutis is cooked when the blade of a knife comes out clean. To serve, sprinkle caster sugar over. Apricots, pears or apples can be used instead of cherries.

Blackberry ice cream Autumn
Cranberry and blueberry Eton mess winter
Strawberry pavlova summer
Calvados syllabub
plum and pecan crumble autumn/winter
Apricot and walnut crumble
Plum clafoutis
Lemon cheesecake (Marie Claire flavours)
Rhubarb ice cream
Strawberry ice cream
Bread and butter pudding made with croissants or chocolate croissants
Petits pots au chocolat (Eat Up)
Layered blueberries, crème fraiche and crushed mascarpone biscuits with lemon rind
Gooseberry and elderflower ice cream
Raspberries with ricotta and lemon sugar (River Café Easy)
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