2 cups cherries
1 1/4 cups milk
1/3 cup granulated sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted all purpose flour
Preheat oven to 350 degrees.
While oven is heating put on an apron and rubber gloves.
Remove the pits of 2 cups cherries. It is very messy and you'll be glad you're wearing an apron and gloves.
In an electric blender place all the above ingredients in order as written. Cover and blend 1 minute at top speed.
Pour a 1/4 inch layer of batter into 7 - 8 cup lightly buttered fireproof baking dish or Pyrex pie plate 1 1/2 inches deep (I used a oven proof china flan dish ).
Set over moderate heat (use an asbestos mat if dish is not fire proof) for a couple of minutes until the film of batter has set in the bottam of the dish. Remove from the heat. Spread the cherries over the batter. Pour on the rest of the batter.
Place in the middle of the oven and bake for about an hour. It is done when it has puffed and browned, and a needle or knife plunged in the centre comes out clean.
Sprinkle top with powdered sugar just before bringing it to the table. It need not be served hot but it should still be warm. It will sink slightly as it cools.