Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. Preheat the oven to 180°C/350°F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess. For the batter, heat the butter in a small pan until it turns a pale hazelnut colour. Do not allow the butter to burn. Remove the pan from the heat and set aside in a warm place. In a large bowl whisk together the eggs, sugar and vanilla until creamy. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and batter Mix the cherries and their juice into the batter and pour into the prepared baking dish. Bake in the oven for 30-35 minutes,
To finish, sprinkle with caster sugar and serve warm.
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