Cherry & Chocolate Self Saucing Pudding

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Cherry & Chocolate Self Saucing Pudding
Seasonal cherries with a gooey, rich, and ultra-chocolatey pudding; the perfect pairing for a decadent dish! The sauce is created whilst it cooks, offering indulgence without requiring much time to prepare. Recipe by Chantelle Nicholson.
Main INGREDIENTS
  • Dairy
  • Chocolate
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 250g pitted cherries
  • 1 tbsp olive oil
For the pudding batter:
  • 120g dark brown soft sugar
  • 50g cocoa powder
  • ½ tsp bicarbonate of soda
  • ½ tsp table salt
  • 165g plain flour
  • 1 tsp baking powder
  • 100g melted butter
  • 2 medium eggs
  • 120g Greek yoghurt
  • 120ml strong, hot coffee
For the chocolate sauce:
  • 2 tbsp cocoa
  • 75g dark brown soft sugar
  • 250ml boiling water
  • Method

  • 1
    Mix all of the dry ingredients for the pudding batter together in a large bowl.
  • 2
    Add the wet ingredients for the pudding batter on top. Mix until well combined.
  • 3
    Heat the oven to 170 degrees, fan.
  • 4
    Pop the olive oil into your casserole and place over a medium heat. When hot, add the cherries and cook for a few minutes until they start to soften. Turn off the heat.
  • 5
    Pour over the pudding batter and smooth.
  • 6
    Sprinkle the dark brown soft sugar and cocoa powder for the chocolate sauce over the top of the pudding.
  • 7
    Pour over the boiling water then cover with the casserole lid.
  • 8
    Bake for 30 minutes.
  • 9
    Serve with lashings of cream!
 
Cooks Tip:
If cherries aren’t available, you can replace them with either raspberries, blackberries, plums or blackcurrants.
 
 
Le Creuset