BLACK FOREST PUDDING

SERVES 6 PREP 20 MINS COOK 1 HOUR 30 MINS

• 125g butter softened

• ½ cup caster sugar

• 1 tsp vanilla extract

• 2 eggs

• 2 cups self raising flour, sifted

• ¾ cup milk

• 1 cup frozen pitted cherries

• 100g black forest chocolate, chopped (or dark chocolate)

• thawed frozen cherries, icing sugar, to serve SAUCE

• 100g black forest chocolate

• 150ml thickened cream

• ½ cup frozen pitted cherries

• 2 tbsp cherry liqueur

1 Lightly grease an 8-cup pudding basin with lid. Line base with baking paper. In a small bowl, using an electric mixer, beat butter, sugar and vanilla together until creamy.

2 Add eggs, one at a time, beating well after each. Lightly fold in sifted self-raising flour, milk, cherries and 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 1½ hours until cooked when tested (add extra water when required).

3 CHOCOLATE SAUCE Meanwhile, in a small saucepan, stir chocolate, cream, cherries and liqueur on low until melted. Simmer 2-3 mins until thickened slightly.

4 Unmould pudding. Serve warm with chocolate sauce and extra thawed cherries, dusted with icing sugar.