BLACK FOREST PUDDING

TAKES 3 HRS, PLUS CHILLING SERVES 8

200g unsalted butter, softened 200g caster sugar 4 eggs 100g cocoa powder 150g plain flour 1tsp bicarbonate of soda 1tbsp baking powder 100g dark, chocolate, chopped 200g tinned black cherries, drained, reserving 3 100g white chocolate Edible gold spray YOU WILL NEED 1.5ltr lidded, non-stick pudding basin, greased and lined with baking paper

1

Whisk together the butter and sugar until creamy. Beat in the eggs, one at a time, then sift in the cocoa and flour. Add the bicarb and baking powder, and fold in until just combined. Stir in 80g of dark chocolate and the cherries. Transfer to the basin and secure with a lid.

2

Place the basin in a large pan and fill three-quarters of the way up with boiling water. Simmer, covered, for 2-2½ hrs, adding more boiling water if needed, until the pudding has risen and is firm. Cool for 30 mins.

3

Place a serving plate on top of the basin, turn both upside down and remove the basin and paper.

4

Microwave the white chocolate in 30-second bursts until melted; pour over the pudding and let it drip down. Melt the remaining dark chocolate and dip the reserved cherries in it. Chill for 10 mins. Spray cherries with the edible gold and put on top of the pud.