Pudding will soak up sauce as it stands, so serve quickly. It can also be served with cream or custard.
670g jar morello pitted cherries, drained
1 1⁄4 cups self-raising flour
1⁄3 cup cocoa powder
1⁄2 cup brown sugar, firmlypacked
1⁄2 cup shredded coconut
2⁄3 cup milk
100g unsalted butter, melted, cooled
Vanilla ice-cream, to serve
1⁄4 cup cocoa powder
1 cup brown sugar, firmly packed
2 1⁄4 cups boiling water
Lightly grease a large, ovenproof dish (12-cup capacity). Scatter cherries over base.
2 To make pudding mixture, sift combined our and cocoa into a large bowl. Stir in sugar and coconut.
3 Combine milk, eggs and butter in a medium jug. Whisk well. Add to our mixture. Stir until smooth. Pour over cherries in dish. Smooth over the top.
4 To make topping, sift cocoa into a bowl. Add sugar. Sprinkle over pudding mixture. Slowly and carefully pour water over the top.
5 Cook in a moderate oven (180C) for about 40 minutes, or until a spongy cake forms and sauce is runny underneath. Remove from oven. Stand for 2 minutes.
6 Serve pudding immediately with ice-cream.
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