Cherry snap pudding
READY IN 45 minutes SERVES 8-10
Cherry snap puddings are a fast, lighter alternative to traditional Christmas pudding.
120g butter ¼ cup golden syrup 1 cup milk 1¼ cups plain flour 1¼ tsp mixed spice 1 tsp cinnamon ¼ tsp ground ginger ¼ tsp ground cloves ½ cup brown sugar 1 can (400g) pitted cherries, drained 1 tsp baking soda
1 Preheat oven to 190°C. Grease or spray with cooking spray 8-10 small pudding moulds, coffee cups or ramekins and place on a tray so they are easy to lift in and out of oven. 2 Melt butter in a small saucepan, mix in the golden syrup and milk and set aside to cool slightly. 3 Sift the flour and spices into a mixing bowl. Add the brown sugar and fold in the drained cherries. 4 Stir the baking soda into the cooled liquid then add the liquid to the dry ingredients and stir gently. 5 Spoon mixture into the prepared dishes and bake for 25-30 minutes or until risen, dark golden and springy when pressed. 6 Serve warm with custard or warm brandy sauce.