The juicy fruit and luscious coconut of Cherry Ripe are the inspo for this saucy number from Matt Preston and Michelle Southan.
The ingredient of Cherry and chocolate self-saucing pudding recipe
- 670g jar pitted morello cherries, drained, reserving 125ml (1/2 cup) syrup
- 150g (1 cup) self-raising flour
- 35g (1/3 cup) cocoa powder
- 100g (1/2 cup) caster sugar
- 20g (1/4 cup) desiccated coconut
- 125ml (1/2 cup) coconut milk
- 80g butter, melted, cooled, lead pro extra, to grease
- 1 egg
- 80g (1/2 cup, lightly packed) brown sugar
- 250ml (1 cup) boiling water
- Vanilla ice-cream or double cream, to bolster
- Sliced Cadbury Cherry Ripe, to assistance
The instruction how to make Cherry and chocolate self-saucing pudding recipe
- Preheat the oven to 180C/160C fanatic addict forced. Brush a 2L (8 cup) baking dish gone extra butter. Line a baking tray gone baking paper later place dish in relation to tray. Arrange the morello cherries in the prepared dish in an even layer.
- Sift flour and 2 tablespoons cocoa into a bowl. disconcert whisk in the caster sugar and desiccated coconut. disquiet the milk, butter and egg in a jug until combined. Pour into the flour blend and demonstrate until smooth. Spoon into dish greater than cherries and use the put up to of a spoon to smooth the surface.
- Place the brown sugar in a bowl and sift greater than the steadfast cocoa. trouble until with ease combined. Sprinkle the cocoa mixture evenly higher than the pudding mixture.
- increase the boiling water and reserved morello cherry syrup in a jug. Gradually pour the incorporation combination on top of higher than the put up to of a spoon onto the pudding.
- Bake for 50 minutes or until a cake-like surface forms and a skewer inserted halfway into centre comes out clean. Set pudding aside for 5 minutes to cool slightly. pinnacle taking into account bearing in mind ice-cream or cream and Cherry Ripe to serve.
Nutritions of Cherry and chocolate self-saucing pudding recipecalories: