Cherry Batter Pudding

1 cup pitted fresh cherries
3 tablespoons brandy (optional)
1/2 cup all-purpose flour
1 tablespoon granulated sugar
Pinch of salt
3 eggs
1/2 cup milk
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter
Confectioners' sugar
Sour cream

If you are using the brandy, soak the cherries in brandy for 15 minutes or longer.

Preheat the oven to 425 degrees F.

Sift the flour, sugar, and salt into a mixing bowl. Add the eggs and whisk until smooth.

Add the milk and vanilla extract, whisking until well blended.

Stir in the cherries and brandy.

Place the butter in a heavy 12-inch straight-sided ovenproof skillet (or a 9 x 13-inch straight-sided metal baking pan).

Place the pan in the preheated oven until sizzling but not brown, about 3 minutes.

Pour in the batter, distributing the cherries evenly, and bake until the pudding is puffed and golden brown, about 20 minutes.