Sour Cherry Pudding
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.
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.
