A dessert with wow factor. Tart cherries are exactly what is needed to marry up to the richness of Martha Collison's luxurious desserts
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Preheat the oven to 200ºC, gas mark 6. Liberally butter 8 mini pudding moulds or large dariole moulds and lightly dust the insides with cocoa powder. This means the puddings will be easier to turn out once they are cooked. Cut a small circle of baking parchment, the same size as the base of each mould, and place inside each one to stop the top of the pudding from sticking.
Melt the chocolate and butter together in a large heatproof bowl set over a pan of barely simmering water. Stir until the mixture is smooth.
Crack the 2 whole eggs and add the 2 yolks into another large bowl, then add the sugar. Use a handheld electric beater to whisk the mixture until thick, fluffy and very pale. Fold in the melted chocolate using a spatula, then sieve over the flour and mix well to combine.
Place a spoonful of the mixture into each of the prepared moulds. Add a spoonful of cherries to the centre of each one. Cover with the remaining mixture – the moulds should be about ²/³ full. You can chill the puddings for up to 2 days at this stage.
Bake the puddings for 8-10 minutes. When ready, there should be a thin crust on the top but the centre should still have a slight wobble. Leave the puddings to stand for 2 minutes before turning out – I run a small palette knife around the inside of each mould to loosen it slightly first. Serve dusted with extra cocoa powder, if liked, a generous pouring of cream and a few extra cherries.
If they do not turn out properly, or you want to play it safe, you can always serve the puddings in the mould and just dive straight in with a spoon.
Typical values per item when made using specific products in recipe
Energy | 1,504kJ/ 362kcals |
|---|---|
Fat | 26g |
Saturated Fat | 15g |
Carbohydrates | 25g |
Sugars | 21g |
Fibre | 2.8g |
Protein | 5.4g |
Salt | 0.3g |
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