• 20g butter (plus extra for brushing)
• 2 eggs
• 3 tbls caster sugar
• 1 tbls flour
• 75g milk
• 75g cream
• pinch of Halen Môn
• vanilla ice cream
• 4 sprigs of tarragon
• golden caster sugar for sprinkling
• lots of ripe cherries

1. Preheat your oven to 180 degrees Celsius.
2. Melt the butter in a pan over a low heat until it turns into a nutty brown colour, then allow to cool slightly.
3. In a bowl, whisk together the eggs, sugar and flour until smooth and silky.
4. Carefully add the brown butter to the egg mixture, whisking continuously.
5. Bring the milk and cream to the boil, then slowly whisk into the egg mixture.
6. Finally, pick the leaves of the tarragon sprigs and blend into the batter. Alternatively, finely chop the leaves then add to the batter.
7. Brush the bottom of your dishes with butter. Cover the bottom of your dishes with cherries until you can't fit any more in, making sure they have all been pitted. Pour the tarragon batter over the cherries.
8. Bake the dish for 17 minutes or until the batter is cooked.
9. Once cooked, sprinkle golden caster sugar over the top and gently grill until caramelised.
10. Serve with a generous scoop of vanilla ice cream and don't forget the gold leaf!

Originally featured on Anrhegion Melys Richard Holt.

Recipe by Richard Holt