Cherry Pudding

Serves 4
Time 45 minutes


1 egg
1 ½ cups self raising flour
1 cup full cream milk
2 tsp vanilla extract
1 cup sugar
1 tsp baking powder
½ cup butter, melted
1 cup pitted morello cherries, reserve a few tablespoons of any liquid from the jar/can  

For your baking dish/ramekins
¼ cup melted butter
¼ cup sugar

To serve
Dusting icing sugar


Preheat the oven to 180°C.
Use a pastry brush to spread melted butter around 4 soufflé ramekins or a baking dish. Sprinkle sugar evenly amongst the ramekins, gently tilt the ramekins to spread the sugar around the edges.
Add flour, sugar, baking powder, melted butter, egg, vanilla and milk to a large bowl. Add a few tablespoons of the reserved cherry liquid to the batter for extra flavour. Use a whisk to combine everything and form a smooth batter.
Pour the pudding mixture into your prepared ramekins. Divide the cherries among the ramekins and gently push them into the batter.
Bake for 30 minutes, or until the puddings have risen and turned golden brown.