adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Steamed cherry pudding
0 Likes
Prep Time:
45 minutes
Cook Time:
320 minutes
Total Time:
365 minutes
Indulge in a festive pairing of cherry pudding and tea for the holidays!
Ingredients:
  • 250g packet dried dates, chopped
  • 750.00 ml mixed dried fruit
  • 125g butter, chopped
  • 180.00 gm dark brown sugar
  • 2.50 gm bicarbonate of soda
  • 415g can stoneless black cherries in syrup
  • 150.00 gm self-raising flour
  • 125.00 ml plain flour
  • 5.00 gm mixed spice
  • 2.50 gm ground cinnamon
  • 50.00 gm almond meal
  • 62.50 ml brandy
  • 20.00 gm caster sugar
  • Custard, to serve
Instructions:
  • In a saucepan over medium-high heat, combine dates, dried fruit, butter, sugar, and 1/2 cup water. Cook for 5 minutes or until the butter is melted. Bring to a boil, then reduce heat to low and simmer for an additional 5 minutes. Remove from heat and stir in the bicarbonate of soda. Allow the mixture to cool completely.
  • Prepare the pudding basin by greasing it thoroughly, including the lid. Line the base with two layers of baking paper for easy removal.
  • Separate cherries from syrup and keep syrup aside. Set aside 1/3 cup of whole cherries. Quarter the rest of the cherries and place on a paper towel-lined plate. Gently pat them dry.
  • Mix eggs into the fruit mixture until well combined. Add the sifted flours, spices, and cinnamon along with almond meal, stirring to combine. Fold in quartered cherries and brandy, ensuring everything is well mixed. Spoon the mixture into a prepared basin, leveling the top. Gently tap the pan on the counter to remove any air bubbles and secure the lid in place.
  • Set the basin in a large saucepan and fill it with boiling water until it reaches halfway up the side of the basin. Cover the saucepan, bring to a boil over medium heat, and simmer for 5 hours. Top up with more boiling water as needed. Remove from heat when done.
  • In a saucepan over medium heat, mix together the cherry syrup and sugar. Cook until the sugar dissolves, about 2 to 3 minutes. Increase the heat to high, bring it to a boil, then lower the heat to medium and simmer for 10 minutes until slightly thickened.
  • Remove the basin from the water and let it stand for 10 minutes. Uncover, flip the pudding onto a heatproof plate, and garnish with the cherries and syrup. Serve with custard and extra syrup on the side.

Similar Recipes