Preheat the oven to 350 degrees Using a little oil or butter, generously grease a 1.5-liter casserole dish or ramekins or 10-inch cast iron skillet.

Pour the cherries in a bowl, discard the heavy syrup.

Toss the fruit with 1 teaspoon cornflour and one tablespoon sugar to coat. Arrange these in the bottom of the cast iron skillet /casserole or divide them out evenly among the ramekins.

In an electric mixer, beat the eggs, with the salt and sugar to blend.

Sift the flour and add it into this mixture beating it on low speed. Add the milk, lemon zest, plus vanilla extract, beat on medium-low to blend well.

Pour this mixture in the cast iron skillet/casserole dish or ramekins over the cherries.

Place the cast iron in the oven. If using ramekins, place these in a baking dish. Pour water in the dish, enough to reach a quarter or a third the way up the side of the ramekins. Bake for 40 to 50 minutes or until it is set in the middle and lightly browned on top. Serve warm with icing sugar sifted over or with ice cream.