Junior chef
Utensils
Apron
Bowl
Brush
Measuring cup
Oven mitts
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Ovenproof mini tart tins
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare the ramekins
Grease 4 ovenproof ramekins (each approx. 200 ml) with a little butter.
To pit the cherries
Cut the cherries in half, remove the stone, place in the prepared ramekins.
Batter
Melt the butter in a small pan, allow to cool slightly. Mix the flour, sugar, vanilla sugar and salt. Add the butter, milk and eggs, mix in. Pour the batter over the cherries.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, dust with icing sugar.
| Serve with: | Greek yoghurt or whipped cream |
|---|---|
| Tip: | Instead of cherries, use apricots, peaches or pears. |
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