Chocolate & Cherry Pots

Name: Chocolate & Cherry Pots
Total time: 1500 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 tin cherries in syrup drained & patted dry with kitchen paper; 100 g unsalted butter, with a little extra for greasing; 150 g caster sugar; 50 g plain flour; 25 g cocoa powder, with extra for dusting; 2 eggs

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

An easy dessert using tinned fruit, these gooey puds are rich without being too sweet. Serve as they are or with a scoop of vanilla ice cream if you like!
Approx 37p per person

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

An easy dessert using tinned fruit, these gooey puds are rich without being too sweet. Serve as they are or with a scoop of vanilla ice cream if you like!
Approx 37p per person

Saved

Ingredients

20-25 minutes

6 servings

1 tincherries in syrup drained & patted dry with kitchen paper
100 gunsalted butter, with a little extra for greasing
150 gcaster sugar
50 gplain flour
25 gcocoa powder, with extra for dusting
2eggs

Saved

Steps

20-25 minutes

1

Lightly grease 6 ramekins or small dishes then dust with cocoa powder.
Pre-heat the oven to 170Fan/190C/Gas 5
Arrange the cherries in a single layer in the bottom of each dish.
2

In a large mixing bowl, cream together the butter & sugar until light & fluffy.
Beat in the eggs one at a time, then sift in the flour & cocoa powder & fold in gently until combined.
Spoon the mixture evenly into each dish on top of the cherries & level with a wet spoon.
3

Transfer the dishes onto a baking sheet & place in the oven for 20-25 minutes or until a skewer inserted comes out clean.
Serve warm.