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Batter puddings have been around for centuries. Originally they were named ‘dripping puddings’ because they were placed in trays underneath large spit-roasts to catch the dripping of the meat. In the 1747 book The Art of Cookery made Plain and Easy, Hannah Glasse renamed the dripping pudding to the now more generally known Yorkshire pudding.
\n‘Yorkies’ were provided to stretch the meat a little longer, soaked in gravy they are very child’s favourite and traditionally served as a filling dish before the main meat dish came to the table rather than accompanying it.<\/p>\n

But batter puddings haven’t always been the perfect partner in crime to a good sunday roast, they have also been savored as a sweet treats as well. Mostly the rich puddings were just drizzled with a dusting of fine sugar but in the summer season and early autumn when there was a glut of fruit to use up, a sauce of cherries or plums would have been made to accompany the batter pudding.<\/p>\n

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Although there is no proof of age for the recipe of the Kentish cherry batter pudding, before the second world war there were about 40 000 acres of cherry orchards in Britain and most of them were situated in Kent. This does tell us that there were a lot of cherries about and not all of those cherries would have been exported to other parts of the country. Sadly only 90 percent of these orchards remain today but luckily the last few years Kentish cherries have seen a revival with new orchards being planted.
\nCherry trees are kept much shorter now, making it easier to harvest. In the old days, mostly women would pick the cherries standing on high ladders with wicker baskets tied to their waists.<\/p>\n

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\nI reaslise this recipe comes at the very end of the cherry season, but you can also use the cherry brandy you have in your cupboard if you made some last year. Or like me if you made some every year for the past 5 years. I age them in years, only just opened up my 10 year old, after which I didn’t make any for 5 years. Some people who I like very much have received a tiny jar of those cherries so if you have, open the jar wisely.<\/p>\n

This post also comes at the very end of the season because I have been so very busy, I already mentioned in my last my last post I’m writing a book but I’m also taking on an extra course in culinary school.<\/p>\n

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But on to the Kentish cherry batter pudding<\/p>\n

What do you need<\/b><\/p>\n

For the batter – makes 12 muffing size puddings<\/p>\n