Kurt Sampson’s white chocolate–sour cherry pudding

Kurt Sampson’s white chocolate–sour cherry pudding

By
From
New Middle Eastern Food
Serves
8-10
Photographer
Mark Roper

This fabulous recipe was invented by talented chef Kurt Sampson, who worked with me for a number of years before heading off to open his own restaurant. It’s a little lighter than your average steamed pudding, and the combination of tangy sour cherries and white chocolate is inspired.

Ingredients

Quantity Ingredient
250g unsalted butter, softened
200g caster sugar
2 free-range eggs
400g self-raising flour
pinch salt
1 teaspoon vanilla extract
250ml milk
100g dried sour cherries, chopped into small pieces
60g white chocolate, chopped into small pieces

Method

  1. Preheat the oven to 180°C. Cream the butter and sugar until smooth, then add the eggs, one at a time.
  2. Sift the flour and salt together and stir the vanilla extract into the milk. Gently fold the flour into the creamed mixture, alternating with the milk. Finally, gently fold in the chopped cherries and chocolate pieces, taking care not to overwork.
  3. Lightly grease a pudding basin or small dariole moulds and pour in the pudding mixture. Cover the basin or each mould with baking paper and seal tightly with a layer of foil. Put into a deep baking tray and pour in enough boiling water to come halfway up the sides of the moulds or pudding basin. Bake for 30–40 minutes if using moulds, 40–50 minutes if you’re using a pudding basin. Test by inserting a skewer, which should come out clean when the puddings are cooked.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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