Cherry Batter Cake and White Tea Syrup

In this unusual and enticing dessert, Ed Baines serves a lovely cherry-speckled batter pudding with white tea syrup
By Ed Baines
Cherry Batter Cake and White Tea Syrup
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes plus 1 hr soaking time for cherries
  • Effort: easy


For the cake

  • 450 g pitted black cherries
  • 4 tbsp kirsch
  • 1 tbsp white tea
  • 75 g plain flour
  • pinches salt
  • 75 g caster sugar
  • 2 eggs
  • 2 egg yolks
  • 450 ml milk
  • 30 ml butter, melted

For the white tea syrup

  • 50 g caster sugar
  • 5 g white tea
  • 100 ml water


1. Place the cherries in a bowl and add the kirsch and white tea. Leave to soak for 1 hour.

2. Preheat the oven to 200C/gas 6. Sieve the flour and salt together in a separate bowl. Stir in the sugar.

3. Make a well in the centre and add the eggs, egg yolks and 300ml of the milk. Beat until smooth.

4. Drain the cherries and reserve the kirsch. Stir the remaining milk into the kirsch and whisk the liquid into the batter mix.

5. Add the butter and whisk until smooth.

6. Scatter the drained cherries evenly over the base of a baking dish and pour over the batter. Cook for 25-30 minutes.

7. To make the syrup, place the water, white tea and sugar into a saucepan and bring to the boil. Simmer for 3-4 minutes, or until syrupy.

8. Remove the cake from the oven and dust with icing sugar. Serve warm, with the white tea syrup and lashings of whipped cream.

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