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Cherry and orange upside-down pudding
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulge in a delectable winter pudding that will tantalize your taste buds.
Ingredients:
  • Melted butter, to grease
  • 1 670g jar pitted Morello cherries
  • 125g butter, at room temperature, cubed
  • 80g (1/3 cup) caster sugar
  • 2 oranges, rind finely grated, juiced
  • 2 eggs, at room temperature
  • 200g (1 1/3 cups) self-raising flour
  • 115g (1/2 cup) caster sugar, extra
  • Double cream, to serve
Instructions:
  • Preheat the oven to 180°C. Grease a 7cm-deep, 18cm round cake pan or ovenproof dish with melted butter. Drain the cherries, saving 250ml (1 cup) of the liquid.
  • In a medium bowl, use electric beaters to whip the butter, sugar, and orange rind until light and creamy, remembering to scrape down the sides of the bowl. Add the eggs one at a time, beating thoroughly after each addition.
  • Gently sprinkle flour over the butter mixture, then pour in 2 tablespoons of orange juice. Use a large metal spoon to delicately fold the ingredients together until just combined. Be mindful not to overmix, as it can affect the texture of the pudding.
  • Spread the cherries evenly on the greased pan. Pour the pudding mixture on top and use the back of a spoon to level it. Bake in the preheated oven for 1 hour or until a skewer comes out clean when inserted in the center.
  • While straining the cherry liquid into a small saucepan, combine with the remaining orange juice and additional sugar. Stir over gentle heat until the sugar fully dissolves. Increase heat to high to bring the mixture to a boil, then reduce to medium-low and simmer uncovered for 15 minutes until the liquid reduces by half.
  • Let the pudding sit for 10 minutes, then gently transfer onto a plate or board. Cut into wedges and serve promptly with the sauce drizzled on top and a generous spoonful of double cream.

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