Kurt Sampson’s white chocolate–sour cherry pudding

Kurt Sampson’s white chocolate–sour cherry pudding

By
From
Saha
Serves
8
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
250g unsalted butter, softened
200g caster sugar
2 eggs
400g self-raising flour
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 each mould or the basin with silicon 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:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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