BETTY'S SELF SAUCING BLACK FOREST PUDDING

Betty's self saucing black forest pudding image

Provided by Betty Bramanis

Time 1h

Number Of Ingredients 11

2 c self raising flour
1 1/2 c sugar
4 Tbsp cocoa powder
2 tsp vanilla or brandy essence
4 Tbsp butter, melted (use a dairy free option for vegan cooking)
3/4 c cherry liquid (if there isn't enough, do so by adding milk/or soy or almond milk)
1 large bottle sour cherries
"SAUCY" INGREDIENTS
1 1/2 c brown sugar
1/2 c cocoa powder
4 c boiling water

Steps:

1. Pre-heat oven to 375oF (180oC) and well grease a large brownie style tray (I use a large pyrex dish).
2. Strain the cherries (keeping the liquid) and scatter over the base of the tray.
3. In a large mixing bowl, blitz the other ingredients for the topping together. It will be rather THICK this is right. Carefully spoon over the cherries and smooth out with the back of a spoon or a fork.
4. To make the "Saucy" layer: using a sieve, sieve the cocoa and brown sugar over the cake layer. Please don't miss this part - this prevents cocoa lumps (they are not very nice to eat).
5. Gently pour over the boiling water - I pour the water over the back of a spoon so that it falls more gently over the cake and doesn't disrupt the cocoa/brown sugar mixture too much.
6. Carefully transfer the pan to the pre-heated oven and bake for 50 - 55 minutes. Leave to cool for a full 10 - 20 minutes before serving.
7. This can be served with: chocolate ice-cream, vanilla ice-cream or whipped cream OR if you're celebrating - all of the above! For vegan option - a rich vanilla bean or chocolate soy ice-cream is best (or both!)