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.


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Butter1⁄4 Pound
 Sugar1⁄4 Pound
 Sifted self rising flour6 Ounce (Self Raising)
 Flour1 Cup (16 tbs)
 Glace cherries3 Ounce
 Milk2⁄3 Cup (10.67 tbs)
 Almond extract1⁄2 Teaspoon (Almond Essence)
 Butter1 Teaspoon (For Greasing)
 Raspberry preserve2 Ounce
 Water1⁄3 Cup (5.33 tbs)
 Arrowroot1 Teaspoon
 Lemon juice2 Tablespoon


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