CHOCOLATE SELF-SAUCING PUDDING
Serve this dessert with a dollop of crème fraîche or vanilla ice cream, and do leave the pudding to rest before serving…we’ve made this one extra saucy, and resting for 10 minutes allows the sauce to thicken deliciously!
SERVES 4 PREP 15 MINUTES COOK 50 MINUTES (PLUS 10 MINUTES STANDING)
● 670 g jar morello cherries, pitted
● 1 cup (150 g) self-raising flour
● ⅓ cup (35 g) cocoa powder, plus extra to dust
● ¼ cup (20 g) desiccated coconut, plus extra to serve
● 1 cup (220 g) brown sugar
● ½ cup (125 ml) coconut milk
● 1 egg
● 80 g butter, melted
● ½ cup (125 ml) boiling water
● double cream or vanilla ice cream, to serve
Preheat oven to 180°C (160°C fan-forced).
Brush an 8 cup (2 litre) ovenproof dish with melted butter. Place on a baking tray lined with baking paper.
Drain the cherries through a sieve over a jug and reserve 1¼ cups (310 ml) of the syrup. If you don’t have quite enough, top up with a little water to make up the amount. Place the drained morello cherries in the ovenproof dish in an even layer. Sift the flour and 2 tablespoons of the cocoa powder into a bowl. Stir in the coconut and
½ cup of the brown sugar.
Whisk the coconut milk, egg and butter in a jug until combined. Add to the flour mixture and use a wooden spoon to stir until smooth. Spoon into the prepared dish and use the back of a spoon to smooth the surface.
Put the remaining brown sugar and cocoa powder in a bowl and mix until evenly combined. Sprinkle evenly over the top of the pudding mixture.
Place the reserved cherry syrup in a small saucepan and heat over low heat until warmed through. Add the boiling water.
Gradually pour the warmed cherry syrup mixture over the back of a spoon onto the pudding.
Bake for 50 minutes or until a cake-like surface forms on top and a skewer inserted halfway into the centre comes out clean.
Remove from the oven and set aside for 10 minutes for the sauce to thicken slightly.
Dust with extra cocoa and extra coconut and serve with double cream or ice cream. ●