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