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Upside-down cherry pudding
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Ingredients:
  • 2 x 415g cans pitted cherries, drained
  • 125g butter, softened
  • 141.90 gm caster sugar
  • 2 eggs, at room temperature
  • 75.00 gm self-raising flour, sifted
  • 25.00 gm almond meal (ground almonds)
  • double cream or vanilla custard, to serve
Instructions:
  • 1. Preheat the oven to 180°C. 2. Grease a 20cm round cake pan that is 4cm deep and line the base with baking paper. Arrange the cherries over the base of the pan.
  • Cream together the butter and sugar using an electric hand mixer until they're pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the flour and almond meal, and then carefully spoon the mixture over the cherries.
  • Bake for 40-45 minutes until a skewer comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm with cream or custard.

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