Friday, July 23, 2010

Upside Down Cherry and Raspberry Pudding

This is a recipe I found on when I was looking for something easy to make and easy to carry to a dinner party we were going to recently.

I tweaked it a little though...adding some raspberries and yogurt to the mix.

It's a cake but also a pudding and delicious served with cream, custard or ice-cream...also scrumptious cold with a coffee in the afternoon.

You'll need:
1 680gr jar pitted cherries
1 cup frozen or fresh raspberries
125 grams butter, softened
2/3 cup caster sugar
2 eggs at room temperature
1/2 cup self raising flour
1/4 cup almond meal
large dollop of yogurt
cream, custard or ice cream to serve

Preheat oven to 180*c. Grease a 20cm, round cake pan and line it with baking paper.

Cream together the butter and sugar.

Add the eggs, one at a time and beat well after each one.

Drain the cherries

Place them and the raspberries in the bottom of the cake tin

Add the flour and almond meal to the cake mixture and fold through, then add a large dollop of yogurt and fold it through.

Carefully spoon the cake mix over the berries and bake for 35 to 40 minutes....

....or until a skewer inserted into the middle, comes out clean.

Now, a word of warning. You need to let this sit in the tin for about 5 minutes to let it settle before turning out onto a wire rack or plate. You also need to insert a spatula or knife down the sides of the cake to help ease it away from the sides of the tin, otherwise you'll end up with a broken mess when turning it out onto the plate.

That's and enjoy!