BLACK FOREST PUDDING

SERVES 6 PREP 20 MINS COOK 1 HOUR 30 MINS

Lightly grease an 8-cup pudding basin with lid. Line base with baking paper. In a small bowl using an electric mixer, beat 125g softened butter, ½ cup caster sugar and 1 tsp vanilla together until creamy. Add 2 eggs, one at a time, beating well after each. Lightly fold in 2 cups sifted self-raising flour, ¾ cup milk, 1 cup frozen pitted cherries and 100g chopped black forest chocolate. Spoon into basin. Cover with baking paper and lid. Place into a large saucepan. Fill with enough hot water to come halfway up the sides. Simmer on low 1 ½ hours until cooked when tested (add extra water when required). CHOCOLATE SAUCE Meanwhile in a small saucepan, stir 100g finely chopped black forest chocolate, 150ml cream, ½ cup frozen pitted cherries and 2 tbsp cherry liqueur on low until melted. Simmer 2-3 mins until thickened slightly. Unmould pudding. Serve warm with chocolate sauce and extra thawed cherries, and dusted with icing sugar.