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Production Amor Engelbrecht
Production Assistant Katelyn Williams
Photographs Angie Làzaro
Food assistant Janine Schoeman
Black Forest Pudding
(serves 4-6)
1 can (430g) cherries, drained
115g unsalted bu er
115g castor sugar
2 eggs
85g self-raising our
1/2t baking powder
2T cocoa powder
30g almond meal
1T milk
thick cream & chocolate curls, to serve
Place cherries in a 1L greased pudding bowl. Beat the butter and sugar until pale, adding eggs one at a time.
Sift in fl our, baking powder and cocoa.
Stir in the almond meal and milk. Spoon on top of the cherries, cover with a layer of foil and tie with kitchen string.
Place bowl in a pot, adding water to come halfway up the side of the pudding basin. Steam, covered for 11/2 hours.
Serve with curls and cream.
More sweet dessert recipes:
Chocolate Maccaroon Trifle
Berry Pie
Caramel Honeycomb Swiss Roll
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