Black Forest Pudding
Prepare Sugar Free Solutions Chocolate Cake mix as per instructions.
Prepare 8-10 ramekins or pudding tins…if you don’t have either a big size muffin pan. Grease well.
Divide cake batter into 8 or 10 portions, as this makes a generous size desert.
Bake in a moderately hot oven 175ºC (Fan Forced) for 25 mins. Do not overcook – you want them dense
in the centre.
Allow to cool in ramekin/tin/pan 10-15 minutes then trim top so pudding is flat.
410g can pitted cherries 1 tablespoon of cornflour
2 tablespoons of brandy (optional)
Blend cornflour with a little of the cherry juice in a small saucepan until dissolved and smooth.
Add remainder of cherries and the juice (and Brandy) and stir with a wooden spoon over medium heat
until thickened. As bubbles appear turn off heat and allow to cool slightly.
Gently invert cake from pan directly onto individual dessert plates.
Spoon Cherry sauce over puddings and allow to dribble and collect onto the plate Top with whipped
cream and decorate with fresh cherries, if available.
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