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Cherry and chocolate self-saucing pudding recipe
Cherry and chocolate self-saucing pudding recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Inspired by Cherry Ripe flavors, this saucy dish is a collaboration from Matt Preston and Michelle Southan.
Ingredients:
  • 670g jar pitted morello cherries, drained, reserving 125ml (1/2 cup) syrup
  • 150g (1 cup) self-raising flour
  • 35g (1/3 cup) cocoa powder
  • 100g (1/2 cup) caster sugar
  • 20g (1/4 cup) desiccated coconut
  • 125ml (1/2 cup) coconut milk
  • 80g butter, melted, cooled, plus extra, to grease
  • 80g (1/2 cup, lightly packed) brown sugar
  • 250ml (1 cup) boiling water
  • Vanilla ice-cream or double cream, to serve
  • Sliced Cherry Ripe, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 2L (8 cup) baking dish with extra butter and place it on a lined baking tray. Spread the morello cherries evenly in the dish.
  • Sift flour and cocoa into a bowl, then add caster sugar and desiccated coconut. In a separate jug, whisk together milk, butter, and egg until combined. Pour the wet mixture into the dry ingredients and stir until smooth. Spread the batter over cherries in a dish and use a spoon to smooth the top.
  • In a bowl, combine brown sugar and sifted cocoa until well mixed. Sprinkle the cocoa mixture evenly over the pudding.
  • Pour the hot water and the reserved morello cherry syrup slowly over the back of a spoon onto the pudding.
  • Bake for 50 minutes until a cake-like surface forms and a skewer inserted in the center comes out clean. Allow the pudding to cool for 5 minutes. Serve topped with ice cream or cream and Cherry Ripe.

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