These easy cherry puddings are the perfect end to a mid-week meal.
- Preheat oven to 180C (160C fan-forced). Grease 6 large muffin tins (2/3-cup capacity) and line the bases with small rounds of non-stick baking paper. Place cherries into a medium saucepan and sprinkle with sugar and 1 tablespoon water. Cover and bring to a simmer and cook for 2-3 mins, until softened. Drain and cool. Divide cherries between the muffin tins, covering the bases in a single layer.
- Using an electric beater, beat butter and extra sugar until light and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla essence. Sift flours over the butter mixture and fold through gently, along with the milk, until evenly combined.
- Spoon into the tins over the cherries. Bake for 25 mins, until golden brown and springy to touch in the centre. Stand in tins for 5 mins. Run a knife around each pudding to loosen, then place a large board over tins. Quickly invert to turn out puddings. Peel off baking paper and place onto serving plates. Serve with thick cream.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set