Wednesday Night Cooking: Upside Down Cherry Pudding


I had some leftover cherries from the Masterchef Black Forest Cake Challenge and I wanted to use them up, so went searching for a quick and easy recipe. I knew I could put them in muffins or cupcakes or something, but with winter here I thought it would be nice to do a steaming hot pudding … just the thing after a slow-cooked beef and mushroom ragu on a cold Wednesday night.

This recipe is adapted from Taste.com.au … I didn’t have quite enough cherries, but then I’m not cooking for 6 people anyway, so I just adjusted the size of my pan and went for it. The recipe follows after the jump.

Upside-Down Cherry Pudding

  • 2 x 415g cans pitted cherries, drained (I had 300 grams of pitted cherries – defrosted, and that worked fine)
  • 125g butter, softened
  • 2/3 cup caster sugar
  • 2 eggs
  • 1/2 cup self-raising flour, sifted
  • 1/4 cup almond meal (ground almonds)
  • double cream or vanilla custard, to serve
  1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm (base) round cake pan. Line base with baking paper. Place cherries over base of pan.
  2. Using an electric hand mixer, cream butter and sugar together until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold through flour and almond meal. Carefully spoon over cherries.
  3. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve warm with cream or custard.
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~ by swalloworspit on June 2, 2010.

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