Cherry Pudding With Raspberry Sauce Recipe
Cherry Pudding With Preserve Sauce is simply yummy. The Lemon flavour gives the Cherry Pudding With Preserve Sauce a tangy and bracing taste.
Ingredients
| Butter | 1/4 Pound | |
| Sugar | 1/4 Pound | |
| Eggs | 2 Small | |
| 6 oz sifted self-rising (self-raising) | ||
| Flour | ||
| Cherries | 3 Ounce | |
| Milk | 2/3 Cup (16 tbs) | |
| Almond essence | 1/2 Teaspoon | |
| Butter, for greasing | ||
| Raspberry | 2 Ounce | |
| Water | 1/3 Cup (16 tbs) | |
| Arrowroot | 1 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
Directions
Cream together the butter and sugar until light and fluffy.
Gradually beat in the eggs one at a time.
Fold in the sifted flour and cherries.
Add the milk and almond extract (essence) to form a soft dropping consistency.
Lightly grease a pudding basin.
Spoon in the mixture and cook on HIGH for 5-6 minutes.
Leave to stand.
Put the preserve and water in a jug and heat on HIGH for 3 minutes.
Mix togetherthe arrowroot and lemon juice.
Stirinto the preserve.
Heat on HIGH for 3 minutes.
Stir well.
Unmould the pudding on to a plate and pour over a little of the sauce
Gradually beat in the eggs one at a time.
Fold in the sifted flour and cherries.
Add the milk and almond extract (essence) to form a soft dropping consistency.
Lightly grease a pudding basin.
Spoon in the mixture and cook on HIGH for 5-6 minutes.
Leave to stand.
Put the preserve and water in a jug and heat on HIGH for 3 minutes.
Mix togetherthe arrowroot and lemon juice.
Stirinto the preserve.
Heat on HIGH for 3 minutes.
Stir well.
Unmould the pudding on to a plate and pour over a little of the sauce
Chef
