Chocolate cherry self-saucing pudding
Photo by Doug Sherring
I always lean towards caramel or fruity desserts or cheesecake over chocolate. And although I'm not a die-hard chocaholic, I do love it, particularly the good-quality dark stuff. My friends and I used to make this classic self-saucing pudding when we were students. I've added cherries for their tart contrast.
|1 tsp||Vanilla extract|
|2 tsp||Baking powder|
|1 Tbsp||Dutch cocoa powder|
|1½ cups||Morello cherries, in jar or can, pitted and drained|
|2 cups||Boiling water|
- Beat the butter, sugar, egg and vanilla, until combined. Sift over the flour, baking powder and cocoa. Gently combine with a spoon until well incorporated.
- Take a medium oven-proof dish and scatter over the cherries. Spoon over the chocolate mixture.
- Combine the sauce ingredients, then scatter evenly over the mixture in the dish. Carefully pour over the boiling water.
- Bake at 180C for 35 minutes, until the pudding has risen and springy. Serve warm with mascarpone or runny cream.
Another chocolate recipe from Delaney