Serves 6 Prep 20 min Cook 25 min

110ml softened butter
160ml castor sugar
2 eggs
½ cup (125ml) self-raising flour
50g ground almonds
425g tin pitted black cherries,
drained, juice reserved
2 tbsp (30ml) brandy (optional)
1 Preheat the oven to 190°C. Grease
6 x 150ml dariole moulds or
teacups.

2 Cream the butter and ½ cup
(125ml) of the castor sugar until
light and fluffy. Add the eggs, one
at a time, until incorporated. Sift in
the flour and stir through the egg
mixture, along with the almonds.

3 Place a layer of cherries in the base
of each mould. Chop the remaining
cherries and fold into the batter. Fill
the moulds just over halfway and
bake for 20 minutes until golden.

4 Meanwhile, place the cherry juice
and the remaining sugar in a pan
and bring to the boil. Reduce until
syrupy then mix the brandy through
if using. Turn the puddings out and
serve with the sauce.

If you’re counting kilojoules swap ice cream or custard for low-fat versions or yoghurt