2 kg cherries
4 cups brandy
4 cups sugar
2 cups water
Remove stalks and stone if you have the patience.
Then place cherries in small jars and cover with brandy.
The next morning, drain the cherries, saving the brandy.
Boil the water and sugar for about 10 minutes.
Leave to cool just slightly and then pour in the brandy giving it a good stir.
Fill the jars with syrup and seal.
Leave for 4-6 weeks before using.
Delicious with a cheeseboard or on ice-cream. CHERRY PUDDING
2 cups stoned cherries
½ cup raw sugar
1 cup flour
1 tspn baking powder
1 egg
½ cup milk
1 Tb butter
Put the cherries in a greased stainless steel pudding steamer and sprinkle with sugar.
Sift flour and baking powder into a bowl.
Gradually beat in the egg, milk and melted butter.
Pour batter over the cherries.
Cover and steam for 1 hour. CHERRY CRUMBLE
2 cups cherries
Topping Mixture :
½ cup flour
½ cup raw sugar
¼ cup rolled oats
¼ cup coconut
100 g melted butter
Mix thoroughly.
Preheat oven 180 degrees C.
Cook cherries in a light syrup.
(1 cup sugar – 3 cups water)
When cold, place in a baking dish.
Cover with topping.
Bake for 30-35 minutes.