Chocolate & Cherry Pots

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 like!

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

2 eggs


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.

Serve warm.

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