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Cherry puddings with pink custard
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delightful cherry desserts that will make everyone smile.
Ingredients:
  • 100g unsalted butter, softened
  • 125g caster sugar
  • 75g self-raising flour
  • 50g almond meal
  • 425g can morello cherries, drained, juice reserved
  • 2 egg yolks
  • 1-40.00 ml brandy or kirsch, optional
Instructions:
  • Preheat your oven to 190°C and generously grease six 150ml dariole moulds. Cream together the butter and 100g of sugar until light and fluffy. Gradually add the eggs, one at a time, mixing well after each addition. Gently fold in the sifted flour and almond meal until just combined.
  • Line the bottom of each mould with a generous layer of cherries. Chop the rest of the cherries and gently mix them into the batter. Fill the moulds a little more than halfway full and bake for 20 minutes in the oven until they turn golden brown.
  • In a saucepan, simmer 1/2 cup of cherry juice until reduced by half. In a bowl over simmering water, whisk together egg yolks and the rest of the sugar until thickened. Stir in the reduced juice and brandy. Serve over the puddings.

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