Chocolate cherry pudding

Serves: 8
Preparation time: 25 minutes
Cooking time: 1½ hours

Chocolate Pudding-9876Ingredients

175g (6oz) caster sugar

175g (6oz) butter, softened

175g (6oz) plain flour

50g (2oz) cocoa powder

2 tsp baking powder

½ tsp bicarbonate of soda

50ml (2floz) natural yoghurt

3 eggs, beaten

2 tsp vanilla extract

300g (10½oz) fresh cherries, pitted and halved

For the sauce:

150g (5oz) dark chocolate

150ml (5floz) double cream

2 tbsp golden syrup

2 tbsp cherry liqueur (optional)

To serve:

A handful of fresh cherries

200ml (7floz) double cream


1 Butter a 1.5 litre pudding basin and line the base with a circle of baking parchment. Cut out a large square of baking parchment and a large square of foil. Create a fold in the centre of each and set to one side.

2 Place the sugar and butter in a large mixing bowl and beat together with an electric whisk, until pale and creamy. Sift in the flour, baking powder, cocoa powder and bicarbonate of soda and whisk in briefly until just combined.

3 Combine the yoghurt, eggs and vanilla extract and beat in until combined. Fold in the cherries and then spoon into the prepared basin. Level off the top and then cover with the square of parchment and foil. Secure in place with string.

4 Carefully lower the basin into a pan of simmering water, cover with a tight fitting lid and simmer for one and a half hours. Don’t be tempted to lift the lid for the first 30 minutes of cooking.

5 To make the sauce, place the chocolate, cream, syrup and liqueur in a heatproof bowl and place over a pan of gently simmering water. Stir until melted. To serve, invert the pudding on to a serving platter, remove the circle of parchment and then pour over the chocolate sauce. Top with the whole cherries and serve with the cream.

Perfect steamed puds…

Get your pan of simmering water going as soon as you start whipping up your pud – and make sure the pudding bowl actually fits the pan. Once the pudding is in the pan cover with a tight fitting lid and don’t be tempted to lift the lid for at least 30 minutes – it’ll have the same effect as opening the oven door on a cake! If you do need to top up the water in the pan, use boiling water so that the temperature doesn’t drop rapidly.

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