Run out of time? This pudding can be made on the day.
RECIPE: Cherry & Chocolate Pudding
20g unsalted butter for greasing
400g tinned cherries, drained, reserve liquid
150g unsalted butter
100g caster sugar
half vanilla pod, seeds only
100g self-raising flour
100g plain flour
40ml cherry liquid
60g slivered almonds
60g dark chocolate, finely chopped
Preheat oven to 180C. Grease pudding bowl or round bowl with butter. Line bottom of bowl with a layer of cherries and set aside. In a clean bowl with electric beaters, beat together butter, sugar and vanilla until pale and fluffy. Add eggs one at a time, making sure each is incorporated before the next is added.
Fold in flours, followed by milk and cherry juice. Once incorporated, fold in almonds and chocolate. Spoon over cherry liquid in bowl. Pop into oven and bake for 25-40 minutes or until skewer comes out clean. Remove from oven. Allow to cool for 5 minutes before turning out. Serve straight away with lashing of vanilla bean ice cream.