Betty's self saucing black forest pudding
I have been playing with this recipe for a while and am finally happy with the result :) This makes a large tray full (due to my family size), feel free to cut the quantities if needed. This re-heats beautifully and can be made a good hour or two ahead of time. This is best served hot or warm.
2 cself raising flour
1 1/2 csugar
4 Tbspcocoa powder
2 tspvanilla or brandy essence
4 Tbspbutter, melted (use a dairy free option for vegan cooking)
3/4 ccherry liquid (if there isn't enough, do so by adding milk/or soy or almond milk)
1 large bottlesour cherries
1 1/2 cbrown sugar
1/2 ccocoa powder
4 cboiling water
How to Make Betty's self saucing black forest pudding
- Pre-heat oven to 375oF (180oC) and well grease a large brownie style tray (I use a large pyrex dish).
- Strain the cherries (keeping the liquid) and scatter over the base of the tray.
- In a large mixing bowl, blitz the other ingredients for the topping together. It will be rather THICK this is right. Carefully spoon over the cherries and smooth out with the back of a spoon or a fork.
- To make the "Saucy" layer: using a sieve, sieve the cocoa and brown sugar over the cake layer. Please don't miss this part - this prevents cocoa lumps (they are not very nice to eat).
- Gently pour over the boiling water - I pour the water over the back of a spoon so that it falls more gently over the cake and doesn't disrupt the cocoa/brown sugar mixture too much.
- Carefully transfer the pan to the pre-heated oven and bake for 50 - 55 minutes. Leave to cool for a full 10 - 20 minutes before serving.
- This can be served with: chocolate ice-cream, vanilla ice-cream or whipped cream OR if you're celebrating - all of the above!
For vegan option - a rich vanilla bean or chocolate soy ice-cream is best (or both!)