October 14, 2020
Our brand ambassador, Phil Vickery, is back with a delicious, family favourite pudding that’s perfect as a mid-week treat or a weekend speciality. Using three canned fruits this pudding is packed full of flavour and is convenient to make any time of the day.
1Pre heat the oven to 230°C (gas mark 8) Slice the canned pears and place into the lightly oiled 24cm non-stick oven-proof frying pan, then sprinkle over the cherries
2Separate the 4 eggs into whites and yolks and then whisk the egg whites with the cream of tartar until foamy and thick for about 3-4 minutes. We recommend using an electric mixer but if you don’t have one you can do it by hand!
3Add the sugar to the whisked egg whites and whisk until thick and glossy
4Remove from the mixer, and fold in the egg yolks, cocoa powder and cornflour and carefully fold together
5Spoon the meringue over the pears and cherries evenly then place the pan into the pre heated oven and cook for 10-12 minutes or until risen and just undercooked in the middle.
6Once cooked remove from the oven and pour the melted chocolate all over the pudding
7Serve with cream and dust with icing sugar and cocoa powder, and serve straight from the pan!
400 g Canned Cherries
400 g Canned Pears
4 Eggs, split to yolk and whites
150 g Caster Sugar
1 Pinch of Cream of Tartar
1 tbsp Cocoa Powder, sieved
1 tbsp Cornflour, sieved
100 g Dark Chocolate, melted