Sour Cherry Pudding

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.

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    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


    I highly recommend adding a good pinch of salt to your desserts. 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. I recommend Maldon Sea salt flakes or Cornish sea salt.


    • 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.


    I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

    These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

    I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

    I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.

    Great for serving from oven to table.

    The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

    TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
    If you are interested in understanding conversions, here you will find the best conversion chart.


    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.


    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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    Sour cherry pudding

    Sour Cherry Pudding

    Preparation:10 minutes
    Baking:25 minutes
    Total:35 minutes
    Servings: 4 servings
    This sour cherry pudding is crunchy around the edges and creamy in taste. I love it served warm with a scoop of vanilla ice cream.


    • 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


    • 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.
      Sour cherry pudding
    • 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.
      Sour cherry pudding
    • Spoon the sour cherries and all their juices over the top of the cake batter.
      Sour cherry pudding
    • 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.
    KEYWORDS cake recipes, cherry recipes, pudding

    Sour cherry pudding


    I love to hear your feedback, please leave your thoughts and a rating using the comments section below!



    Sour cherry pudding

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