Cherry snap pud­ding

Taste - - Contents -

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.

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