From Nigel's Kitchen Table
Sour Cherry Pudding
A comforting sour cherry pudding with crisp edges and a soft, creamy centre, best served warm with vanilla ice cream.
Navigate the recipe
On this page
The recipe, step by step
Sour cherry pudding, crunchy around the edges and creamy in the middle. It has a cake-like texture but is best eaten with a spoon. So simple to make and I love it served warm with a scoop of vanilla bean ice cream on the side.
Contents
Recipe Highlights
- EASE: easy.
- TASTE: a moist sponge cake with sour cherry notes.
- TEXTURE: this cake has a nice crunchy edge, and the middle has a delicious creamy finish.
Ingredients
For this recipe, all you need are these ingredients:
- Sour cherries
- Brown or Demerara sugar
- Butter
- Cream or milk
- Plain flour
- Baking powder
- Ground cinnamon
- Salt – Dont forget the salt – I highly recommend adding a generous pinch of salt to your desserts. Salt helps balance sweetness and richness while enhancing the other ingredients and bringing out the best flavours in the recipe. Although it may seem contradictory, a small amount of salt can also make sweet foods taste sweeter. Sodium can influence the way our taste receptors respond to sugars, helping us perceive sweetness more clearly. The key is to add just enough to enhance the flavours without making the dessert taste salty.The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
I recommend Maldon Sea salt flakes or Cornish sea salt.
Variations
- Fruit: Try other fruits like raspberries, strawberries, peaches, or apricots.
Tools You’ll Need
- Large mixing bowl – I recommend the 29 cm Mason Cash cream earthenware mixing bowl because it is sturdy, chip-resistant and has a generous four-litre capacity, making it ideal for everything from cake batters to bread doughs. It is also microwave, freezer and dishwasher safe. You can find this bowl and more of my favourite kitchen tools in my Amazon Baking Essentials collection.
- Electric hand whisk – I recommend the Breville Classic Combo Stand and Hand Mixer because it includes a generous 3.7-litre stainless steel bowl and a convenient stand, so you do not have to hold the mixer throughout use. You can find it and more of my favourite baking equipment in my Amazon Kitchen Equipment collection.
Great for serving from oven to table.
Nutrition
Serving: one portion
Storage and Freezing
This sour cherry pudding is best eaten whilst still warm. It is just enough for 4 people with ice cream and I never have any leftovers 🙂
Sour Cherry Pudding – Revision
INGREDIENTS LIST
- 350 g sour cherries (250 g pitted)
- 100 g light brown sugar (plus 1 tbsp extra for top)
- 100 g butter (melted, plus more for greasing)
- 100 ml cream or milk
- 100 g plain flour (all-purpose)
- 1 tsp baking powder
- 1 pinch fine sea salt
- 1 tsp ground cinnamon
Preparation
- Preheat oven to 180°C fan / 400°F / Gas 6
- Grease or line a 20-25 cm (8 inch) baking dish with butter. Set aside.
- Sour cherries: In a small bowl, add the pitted sour cherries with half the brown sugar, mix and set aside.
- Cake batter: In a medium bowl, mix the melted butter, remaining sugar, cream (or milk) and salt.
- Then add the flour, baking powder, cinnamon and continue mixing until the batter is smooth.
- Scrape the batter into the greased baking dish and spread evenly until level.
- Spoon the sour cherries and all their juices over the top of the cake batter.
- Finally, sprinkle 1 tablespoon of brown sugar over the top.
- Baking: Bake for 20 to 25 minutes, until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven and allow to cool for 5 minutes before serving warm with ice cream.
FROM MY KITCHEN TO YOURS
Made this recipe?
I would love to hear how it turned out. Leave a comment and add a star rating to help other home cooks discover the recipe.
Keep cooking
You may also like
Recipe
Chocolate Chia Pudding
A creamy vegan chocolate chia pudding topped with rich hazelnut fudge sauce for a simple, satisfying dessert or breakfast.
View recipe
Recipe
Lemon Crinkle Cookies
Soft lemon crinkle cookies with snowy cracked tops and a bright, refreshing citrus flavour.
View recipe
Recipe
Coffee & Walnut Loaf Cake
A moist coffee and walnut loaf cake finished with a smooth espresso and vanilla glaze.
View recipeAround the table
Questions and kitchen notes
Made this recipe? Leave a rating and tell me how it turned out. Your questions and tips may also help the next person making it.
This is a great base recipe- I made some adjustments to the measurements round up to 1/2 cups, 1 cups, etc. in addition I added two whole eggs to provide more moisture and to make the cake batter a little less dense-
It was delicious! 🤤
Thanks for the feedback and for making the recipe your own. I am always happy to see people experiment to suit their own tastes 😀