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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!