A slightly lighter pudding, with a firm custard texture, and the slight bitterness of the cherry kirsch cutting through the sweetness. Easy to make, this pudding can be made well ahead of time.
Preheat oven to 160C/150C fan/Gas mark 3
Grease and line a 20cm square tin
Drain cherries, retaining the kirsch in a small pan. Put the cherries in the baking tin.
Whisk the egg yolks with 135g of the sugar, the almond and vanilla extracts, and the brandy if using until pale and thickened
Beat in the melted (slightly cooled) butter and flour, then the milk. It will be really liquid.
In a separate bowl, beat the egg whites til stiff
Fol d the egg whites into the mix (it will look a bit like floating islands but fold in as well as you can). Pour into the tine (it will fit)
Bake for 40-50 minutes until just about set. I had to check with a cocktail stick and it was clean when it's ready. If it's starting to brown, lightly cover with foil.
Add 2 tbsp of sugar to the cherry juice and simmer until thickened. (Mine took a long time to thicken). Cool the sauce then drizzle over the cooled cake, scatter over the almond and dust with icing sugar.
If cooling in the fridge, remove 5-10 minutes before serving to lose the chill.
Serve with pouring cream.
I tend to make this pudding the day before, and it will keep for a couple of days afterwards if covered.