Sour Cherry Pudding
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.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
- Ease: easy.
- Great for: dessert
- Taste: a moist sponge cake with sour cherry notes.
- Texture: this cake has a really nice crunchy edge and the middle has a delicious creamy finish.
For this recipe all you need are these ingredients:
- Sour cherries
- Brown or demerara sugar
- Cream or milk
- Plain flour
- Baking powder
- Ground cinnamon
TIP: I highly recommend adding a good pinch of salt to your desserts. It would seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS CAN I MAKE?
- Fruit: Try other fruits like raspberries, strawberries, peaches or apricots.
If you experiment, I would love to know how you get on and share it with the other readers.
TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
Serving: one portion
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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 🙂
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READY TO MAKE YOUR SOUR CHERRY PUDDING?
Sour Cherry Pudding
- 350 g sour cherries (250 g pitted)
- 100 g soft light brown sugar (muscovado) (plus 1 tbsp extra for top)
- 100 g butter (melted, plus more for greasing)
- 100 ml cream or milk
- 100 g plain (all-purpose) flour
- 1 tsp baking powder
- 1 pinch fine sea salt
- 1 tsp ground cinnamon
- 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.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!