Cherry puddings

These easy cherry puddings are the perfect end to a mid-week meal.

Recipe «Cherry puddings» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 400g cherries, pitted, 1 tbsp caster sugar, plus 1/2 cup extra, 150g butter, at room temperature, chopped, 2 eggs, 1 tsp vanilla essence , 2/3 cup self-raising flour, 2/3 cup plain flour, 1/2 cup milk , Coles Brand Thickened Cream, to serve.

Ingredients:

• 400g cherries, pitted 
• 1 tbsp caster sugar, plus 1/2 cup extra 
• 150g butter, at room temperature, chopped 
• 2 eggs 
• 1 tsp vanilla essence 
• 2/3 cup self-raising flour 
• 2/3 cup plain flour 
• 1/2 cup milk 
• Coles Brand Thickened Cream, to serve 

Instructions

1. 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.
2. 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.
3. 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.