ESSENTIAL RECIPES- DESSERTS
CHERRY & ALMOND BAKED PUDDING
By Sarita Skiller / Lactalis
A golden, nutty baked pudding studded with juicy cherries and finished with Chantilly cream – the perfect summer dessert.
INGREDIENTS
For the pudding:
• oil or melted butter, for greasing
• 1½ cups all-purpose flour, plus 2 tablespoons extra
• 1 tablespoon baking powder
• ¾ cup Bonnita butter, softened
• generous ¾ cup superfine sugar
• 3 eggs, beaten
• 1 teaspoon almond extract
• 1¾ cups pitted cherries
• 2 egg whites
• 1 tablespoon toasted slivered almonds
• icing sugar, for dusting
• Parmalat cream, to serve
For the Chantilly cream:
• 125ml cream
• 5ml vanilla essence
• 1 tablespoon icing sugar, optional
METHOD
1. Preheat the oven to 180 ° C. Grease a 2-litre ovenproof dish, 5.5cm deep.
2. Sift 1½ cups flour with the baking powder into a mixing bowl. Add the butter, sugar, eggs, and almond extract. Beat until smooth. Toss the cherries in the extra 2 tablespoons flour, then stir half into the batter.
3. In a clean bowl, whisk the egg whites until soft peaks form. Gently fold into the batter with a large metal spoon.
4. Spoon the mixture into the prepared dish. Scatter the remaining cherries over the top. Bake for 45 – 55 minutes, or until well risen and golden brown.
5. Sprinkle with slivered almonds and dust lightly with icing sugar. Serve warm with Chantilly cream.
6. To make Chantilly cream: Whip the cream with the vanilla( and icing sugar, if using) until firm peaks form.
Recommended Products
96 | Summer 2025 / 26 • essentialflavours. co. za