Banana, caramel, lemon – we loved all the flavours of self-saucing puddings when I was growing up but chocolate was always our first pick. Use fresh cherries when in season.
Serves: 4
INGREDIENTS
400 gram tin pitted black cherries, well drained and patted dry on kitchen towels
¼ cup brown rice flour
¼ cup ground almonds
½ teaspoon baking powder
¼ teaspoon sea salt
2 tablespoons cocoa
⅓ cup brown sugar
3 tablespoons melted butter
¼ cup milk
1 large egg, size 7, lightly beaten
1 teaspoon vanilla extract
Topping
⅓ cup brown sugar
2 tablespoons cocoa
1 cup boiling water
Grab two spoons and devour this decadent dessert with your Valentine. Pair with the Grove Mill 2014 Pinot Noir.
METHOD
Lightly grease 4 x 1-cup capacity baking dishes. Preheat the oven to 170°C fan bake.
Place the cherries in the base of the ramekins. Combine the flour, almonds, baking powder, salt, cocoa and the brown sugar in a large bowl. Whisk the butter, milk, egg and the vanilla together, then pour on to the dry ingredients and stir to combine. Spoon over the cherries, spreading evenly.
Topping: Combine the sugar and cocoa together and sprinkle 4 teaspoons evenly over the top of each pudding. Pour ¼ cup of boiling water over the back of a metal spoon over each pudding.
Bake for 20–25 minutes or until puffed and risen and the centre is only just firm to the touch. Dust with icing sugar and serve immediately with cream or ice cream. Makes 4.
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