1. Start with the cherry compote. Pour the cherries from the glass into a sieve and let drain. If you want to use the liquid, catch it in a bowl and measure 6.7 fl. oz. (200ml).

2. If using the liquid from the cherries, add it to a small pot – otherwise use cherry juice. Add the cornstarch and sugar to a small bowl, add some liquid/juice from the pot, and mix. Bring the liquid/juice in the pot to a boil, then add the cornstarch mixture and stir in. Let cook for a moment until the mixture thickens, then add the drained cherries. Let cook for a minute or two while stirring constantly. Remove from the heat and let cool down. This can be done a day in advance. Store the compote in the fridge until needed.

3. For the funnel cake batter, whisk together the milk, egg and vanilla extract. Add the flour, sugar, baking powder, and salt to a large bowl and mix to combine. Next, add the wet ingredients to the bowl with the dry ingredients and mix until well combined. Transfer the batter to a piping bag with a small round tip. Set aside.

4. Add oil to a small pot or frying pan. You need enough oil, so the funnel cakes can swim freely. Heat up the oil to a temperature of about 175°C (345°F) – use a kitchen thermometer* to check. Pipe the batter into the hot oil, moving in circles, to create a loose nest of some sort. Be careful to avoid splashes of hot oil on your hands. Let the funnel cakes cook for 1-2 minutes on each side, until nicely golden brown and crisp. Take out of the oil, let access oil drip off, and place the funnel cake on a piece of kitchen paper or a wire rack to cool down. Repeat with the remaining batter.

5. Place the still warm funnel cakes on plates, dust them with confectioners’ sugar and add some cherry compote and whipped cream on top. Enjoy!