Another easy dessert using tinned fruit, these gooey puds are rich without being too sweet. Serve as they are or with a scoop of vanilla ice cream if you
Serves 6 Approx 37p per person
Prep time 20 minutes Cooking time 20-25 minutes
1 tin cherries in syrup drained & patted dry with kitchen paper
100g unsalted butter, with a little extra for greasing
150g caster sugar
50g plain flour
25g cocoa powder, with extra for dusting
Lightly grease 6 ramekins or small dishes then dust with cocoa powder.
Pre-heat the oven to 170Fan/190C/Gas 5
Arrange the cherries in a single layer in the bottom of each dish.
In a large mixing bowl, cream together the butter & sugar until light & fluffy.
Beat in the eggs one at a time, then sift in the flour & cocoa powder & fold in gently until combined.
Spoon the mixture evenly into each dish on top of the cherries & level with a wet spoon.
Transfer the dishes onto a baking sheet & place in the oven for 20-25 minutes or until a skewer inserted comes out clean.