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Ingredients

1/3 cup self-raising flour, sifted
2 tablespoons desiccated coconut
2/3 cup brown sugar
1/3 cup cocoa powder, sifted
1/4 cup milk
20g butter, melted, cooled
1 egg
1/2 teaspoon vanilla extract
410g can pitted black cherries, drained, halved
1 cup boiling water
Icing sugar mixture, to serve
Vanilla ice-cream, to serve

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease four 1 cup-capacity baking dishes. Place on a baking tray.
Step 2 Place flour, coconut, 1/3 cup sugar and 2 tablespoons cocoa in a bowl. Whisk milk, butter, egg and vanilla together in a jug. Add milk mixture to flour mixture. Stir to combine. Fold through cherries. Divide between prepared dishes.
Step 3 Sift remaining sugar and cocoa together in a bowl. Sprinkle over dishes. Pour 1/4 cup boiling water over the back of a large metal spoon to cover 1 pudding. Repeat with remaining boiling water and puddings.
Step 4 Bake for 20 to 25 minutes or until pudding springs back when pressed gently in centre. Remove from oven. Cool for 5 minutes. Dust with icing sugar. Serve with ice-cream.

Choc cherry self saucing pudding

How to make Choc cherry self saucing pudding

Ingredients

Method