What to eat this month
Eat Seasonably Cherry & Almond Pudding
So simple and so tasty, this could well be the best pudding in the world. Crunchy and tart and fruity. Perfect!
What you need
Serves 4
- 50g Butter
- 100g Caster Sugar
- 2 large Eggs, separated
- 40g Self Raising Flour
- 100g Ground Almonds
- 185ml Milk
- 250g Cherries, stoned
Directions
Preheat the oven to 180˚C/350˚F/ Gas 4
Cream the butter and sugar until light & fluffy
Beat in the egg yolks one at a time
Stir in the flour, almonds & milk
Beat the egg whites until stiff & fold into the almond mixture
Spoon the mixture into a 1 litre oven proof dish (24cmx18cm or 23cm round) arrange the cherries on top
Stand the dish in a roasting pan of water & bake for 30 minutes until browned
Serve hot
