WebEmily Elyse Miller is a food writer and culinary consultant based in New York City. She has worked with VICE, Lucky Peach, The New Yorker, and been featured in Vogue, Refinery29, and many other publications.She is the founder of BreakfastClub, a global event series that connects culinary and design innovators and chefs through the ritual of breakfast. WebOct 22, 2024 · Method. Preheat the oven to 160 c/325 f and butter a glass or china flat, oval baking dish. If using fresh cherries, stone them and put in a small saucepan with a sprinkling of sugar and heat slowly. Cook on a low heat until the cherries are soft and the juice begins to run. In a bowl, mix the flour, sugar, and baking powder together.
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