Ingredients
The following ingredients have 6 Servings
- 425 gram can pitted black cherries
- 1 tablespoon cornflour
- 75 gram dark eating chocolate, chopped coarsely
- 1/4 cup (60ml) boiling water
- 125 gram butter
- 1 cup (220g) caster sugar
- 2 eggs, separated
- 1 1/4 cup (185g) plain flour
- 1/2 teaspoon bicarbonate soda
- 1/2 cup (125ml) buttermilk
- 1 tablespoon cornflour
- 2 cup (500ml) milk
- 2 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, beaten lightly
Instruction
- Preheat oven to 180°C (160°C fan-forced). Grease six 1-cup (250ml) moulds; line bases with baking paper.
- Drain cherries; reserve ½ cup (125ml) syrup. Blend cornflour with 2 tablespoons of the reserved syrup in small saucepan; stir in remaining syrup over high heat until mixture boils and thickens. Remove from heat; cool to room temperature. Spread mixture into moulds; top with cherries.
- Stir chocolate and the water in medium bowl until chocolate is melted; cool to room temperature.
- Beat butter, sugar and egg yolks in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in chocolate mixture, then sifted flour, soda and buttermilk, in 2 batches.
- Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture. Spoon mixture into moulds; cover with greased rounds of baking paper, then foil, secure with string.
- Place moulds in baking dish, pour in enough boiling water to come halfway up the sides of moulds. Bake about 45 minutes or until firm.
- Meanwhile, make custard sauce. Blend cornflour and 2 tablespoons of the milk in small saucepan; stir in remaining milk, over high heat, until mixture boils and thickens. Remove from heat; stand 10 minutes. Whisk in sugar and extract, then egg.
- Turn puddings onto serving plates, serve warm with sauce.
