Cherry Berry Pudding

 

Serves 4

Preparation: 10 mins, longer if you have to stone fresh cherries

Cooking Time: 20 – 30 mins

 

 

This is a lovely pudding to surprise your guests with.   Another way to do this is just to use Raspberries or a mixture with red currants and fresh cherries, or just the berries on their own.   

We always have a huge crop of mulberries every yea and this pudding would work well just using those! 

 

 

Ingredients:

 

• 400g tin of black cherries, drained (or fresh, de-stoned if in season)

• 1 punnet of Blueberries

• 1 punnet of Raspberries

• 1 punnet of Blackberries
  Large tub of Crème Fraiche (full cream)

• 150g sugar to taste

• 2 eggs

• 2 tablespoons of self raising flour

 

 

 

 

Method

 

1.  Pre-heat the oven to 180c/Fan 170c/Gas Mark 4.
 

2.  Take an ovenware dish and butter the bottom and sides.
 

3.  Place all the fruit into the dish and mix well.
 

4.  Separate the egg whites and whisk until stiff and set aside.
 

5.  Mix the yolks with the sugar, add the flour and then the crème fraiche.
 

6.  Now carefully fold in the egg whites and spoon this mixture over the fruit.
 

7.  Now cook until the mixture is firm and golden. Test with a clean knife in the middle to ensure that the mixture is cooked through.
 

8.  Serve immediately with thick Double Cream