This Week’s Recipe: Baked Cherry Pudding with Chocolate Sauce

Why Cherry Pudding with Chocolate Sauce?

This pudding is similar to traditional steamed puddings, yet fuss free in comparison to the hassle of baking in a steam bath and ensuring your pudding doesn’t get wet in the process.

Chocolate and sour cherries are fantastic together, and in this dessert they are just perfect. While baking the cherries get hot and steam slightly, keeping the pudding moist while creating a light and spongy pudding to mop up the bitter chocolate sauce with.

Ingredients
20 g butter, melted
150g caster sugar
300g morello cherries, drained
330g plain flour
1/4 heaped teaspoon baking powder
Pinch salt
225ml full cream milk
225ml cream
1 teaspoon vanilla extract
4 eggs

250g dark cooking chocolate
100ml cream
1 teaspoon vanilla extract
2 teaspoon cherry liqueur

Method
Preheat oven to 200 degrees Celsius. Brush a ceramic or glass baking dish (1.5 litre capacity) with melter butter and sprinkle with caster sugar. Make sure to reserve the rest of the butter and sugar for the pudding mix.

Sift the flour and baking powder together. Tip into the bowl of an electric mixer and add the salt and sugar. In a separate bowl whisk together the cream, milk, vanilla, melted butter and eggs. With the mixer running slowly pour in the cream mixture until a smooth batter is formed.

Arrange the cherries over the base of the sugared dish and pour over the batter. Bake for 15-25 minutes until the top is golden and the pudding is pulling away from the edges.

While the pudding is baking make the chocolate sauce by breaking the chocolate into small pieces and placing in a saucepan. Add the cream and gently heat. When the cream and chocolate have combined, stir in the vanilla and liqueur.

To serve cut a wedge of pudding and drizzle with hot chocolate sauce.

Serves 6-8

Bon Appetite