cheeky cherry custard pud
Meals
This cheeky pud will have you coming back for more!
Perfect for a little treat + using frozen fruit for ease, it's cherrific!
This recipe is from our First Foods Cookbook
Serves
5Prep
10Cook
30
Ingredients
- 85g frozen dark, pitted cherries (about 15), defrosted
- 10g unsalted butter, plus extra for greasing
- 2 eggs
- 30g plain flour
- 1 teaspoon vanilla extract
- 1 3/4 tablespoons caster sugar
- 125ml whole milk or milk of choice
- Freshly grated nutmeg, to serve (optional)
Method
- Drain and pat dry the defrosted cherries with kitchen paper. Cut the cherries into small pieces
- Melt the butter in a small saucepan and leave to cool. Grease a small oven dish with extra butter and arrange the cherries over the base
- Put the cooled melted butter, eggs, flour, vanilla, sugar and milk in a mini food processor or blender and pulse for 1-2 minutes to make a smooth batter. Leave to rest for 15 minutes or until ready to bake
- Meanwhile, preheat the oven to 180C/350F/Gas mark 4. Pour the custard into the oven dish over the cherries and place in a baking tin. Pour enough just-boiled water into the tin to come two-thirds of the way up the sides of oven dish, then carefully put the tin in the oven. Bake for 25-30 minutes or until the custard has just set
- Remove the oven dish from the tin and leave for 10 minutes to cool down slightly or until ready to eat. Finely grate a little nutmeg over the custard (if using.) The custard can also be served cold and will keep in the fridge for 2 days
super swaps!
Swap the cherries for blueberries or other berries, chopped nectarines or plums
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