Archive for the ‘sour cherries’ Category

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“Cherryberryple Pudding” is a name and recipe I put togther from some cake and pudding recipies that call for Sour Pitted Cherries. I reckon these cherries are the bomb, they don’t taste as good as real cherries but they are great for making133478394_9608b3f0a5_b.jpg133478394_9608b3f0a5_b.jpg interesting recipes. Not only desserts you can put them in a sauce or stew,  I’m for real!

 Why else do Cherries rock? Well check out the trees! They’ve got t133478394_9608b3f0a5_b.jpg133478394_9608b3f0a5_b.jpgo be hot competition in  the  comp for the best lookin fruit trees. I remeber when I was 14 during the winter when I walked to the bus stop in the morning the grass would be covered in white frost and along the road were these beautiful cherry blossoms. They smelled so sweet, sometimes I’d nick a sprig and carry it for the morning. When you are trapped in school and there is no real alternative, looking at a Cherry blossom can be the most powerful ticket of escape you posses.

Anyway, this recipe is in honour of Corinne and Lachlan for whom the pudding was made.  

Cherryberryple Pudding

Thinly slice 2 large granny smith apples and saute with a little butter and a tablespoon of sugar and a tablesoon of honey in half a cup of water for 5-10 minutes

In a food processor or using an electric mixer, mix 100g of butter and 100g of sugar until creamy, gradually add 2 eggs,  1/2 cup of self raising flour, 1/3 cup of ground almond, tablespoon of milk and grated zest of half a lemon

Line and greece a rectangular baking tray. Or for individual puddings; flatten patty pans to line the bottom of a muffin tin. Use 300-400g of black pitted cherries, drained  and half a cup of frozen mixed berries to line the bottom of the tin. Then place the stewed apples over the cherries and top with the pudding mixture. Bake for 40-45 minutes at 180 degrees and serve with creme or icecream. Serves 6-8.


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