Satisfy your sweet tooth with cherry puddings – a delightful dessert that blends the rich, buttery texture of sponge cake with the juicy sweetness of cherries. Whether you’re entertaining guests or treating yourself to a special treat, these fruity and flavorful puddings are sure to impress. Learn how to make this delicious dessert today and enjoy the taste of summer all year round!
Set the oven to 180°C (160C fan-forced). 6 big muffin tins (2/3 cup size) should be greased, and the bases should be lined with little rounds of nonstick baking paper. A medium saucepan should be used to cook the cherries after adding the sugar and water. Cook under cover for two to three minutes, or until the vegetables are tender. Cool and drain. Cherry juice should be divided among the muffin tins, covering the bottoms in a single layer.
Butter and additional sugar should be mixed with an electric mixer until fluffy and light. One at a time beat well after each addition of an egg. Mix in the vanilla extract. Sift the flour over the butter mixture, then carefully fold in the milk to achieve an even distribution.
Over the cherries, spoon into the tins. Bake for 25 minutes, or until golden brown and the centre springs back when touched. For 5 minutes, leave in tins. Place a large board over the tins after loosening each pudding with a knife. To quickly turn out puddings, invert. Place on serving dishes after removing the baking paper. With thick cream, please.