British cherry season was once a dismal affair and 2 short summer weeks was the best it could muster. Thanks to modern farming methods, hardworking cherry farmers are replacing the imported fruits with homegrown gems. We can now enjoy this juicy little stone fruit for 2-3 months of the year.

Other than eating them fresh out of a paper bag I think a Cherry Bakewell may just be the best way to enjoy them.

This recipe is a little different than most with no jam, no glåce cherries and no icing. We are trying to retain the flavour of the fresh cherries as much as possible.