Instructions: Put the milk sugar semolina 25g butter and a pinch of salt into a pan.

Bring to the boil stirring.

Simmer for 10 minutes stirring until the mixture is quite thick.

Mix the cherries with the egg and kirsch then stir into the pan.

Grease a baking sheet and spread the semolina mixture on it about 2cm thick.

Mark into 4cm inch squares.

Leave to cool for 3o minutes.

Beat the egg yolk and milk together.

Cut the semolina mixture into squares along the marked lines.

Dip the squares into the egg and milk and then into the breadcrumbs.

Melt the remaining butter in a frying pan and fry the cakes for 3 minutes on each side until golden brown.

Dust with icing sugar.

Serve hot or leave on a wire rack to cool.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.