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.
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