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Chocolate Cherry Pudding with Rum

1/4 cup unsalted butter (roughly around 55 g)
3/4 cup plain flour
1/4 cup caster sugar
4 tbsp cocoa powder
3/4 tsp baking powder
Pinch of salt
2 eggs
75 ml milk
50 g dark chocolate, chopped

1 and half cup cherries, fresh or frozen
2 tbsp sugar
1 tbsp dark rum

1/2 cup brown sugar
150 ml boiling water
1 and half tbsp cocoa

Method:

Put the cherries, 2 tbs sugar and rum into a pan, and gently heat until the cherries release their juice, about 5 - 7 minutes. Let cool.

Sift together the flour, salt, caster sugar, baking powder and cocoa. Gently melt the butter, and in a bowl, whisk together the eggs, butter and milk. Stir in the cooled cherries and their juices. Fold into the flour mix, beating well with a spatula until the pudding mixture is well blended. Stir in the chopped dark chocolate.

Carefully spoon the batter into 4 buttered 7 oz ramekins.

In a bowl, whisk 150 ml boiling water with the brown sugar and 1 and hald tbsp cocoa. It should measure up to 200 ml, once blended together. Now divide this into four 50 ml portions and pour over the batter in the ramekins.

Carefully place the ramekins in a baking tray, then in an oven preheated to 175 C or 350 F. The baking tray helps to catch any spills. Bake for 25 - 30 minutes without opening the oven door. The tops of the puddings should be well risen by this time.

Take out the puddings, let cool for a few minutes, and serve warm with icecream or whipped cream.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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