Self-saucing Cherry & Chocolate Pudding from Real Life Recipes

By Tom Kerridge · 70 min

Ingredients

Instructions

1. Heat the oven to 180°C (fan 160°C, gas 4). Butter a deep 28 x 23 cm baking dish well.
2. Spread the cherry compote over the base of the dish, scatter the cherries over it and level them out.
3. Beat the butter and brown sugar in a large bowl with an electric whisk until pale and creamy. Add the eggs one at a time, whisking well after each. A curdled look is fine at this stage.
4. Add the vanilla, flour, baking powder, cocoa, salt, chopped chocolate and milk, and whisk into a smooth batter. Spoon it over the cherries and spread it evenly with the back of a spoon.
5. For the sauce, mix the cocoa and brown sugar in a heatproof jug. Pour in the boiling water and stir until smooth.
6. Pour the sauce slowly over the batter in the dish. Bake on the middle shelf for 40–45 minutes, until a skewer inserted in the centre comes out clean.
7. Let the pudding cool for a few minutes, dust with sifted cocoa and serve warm.

Summarized from Tom Kerridge's video. Watch it for the details.

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