Upside-down cherry pudding

Upside-down cherry pudding


The ingredient of Upside-down cherry pudding

  1. 2 x 415g cans pitted cherries, drained
  2. 125g butter, softened
  3. 2/3 cup caster sugar
  4. 2 eggs, at room temperature
  5. 1/2 cup self-raising flour, sifted
  6. 1/4 cup almond meal (ground almonds)
  7. double cream or vanilla custard, to serve

The instruction how to make Upside-down cherry pudding

  1. Preheat oven to 180u00b0C. Grease a 4cm-deep, 20cm (base) round cake pan. Line base with baking paper. Place cherries over base of pan.
  2. Using an electric hand mixer, cream butter and sugar together until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold through flour and almond meal. Carefully spoon over cherries.
  3. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve warm with cream or custard.

Nutritions of Upside-down cherry pudding

calories: 389.331 calories
calories: 21 grams fat
calories: 12 grams saturated fat
calories: 43 grams carbohydrates
calories: 34 grams sugar
calories: 5 grams protein
calories: 120 milligrams cholesterol
calories: 238.13 milligrams sodium
calories: NutritionInformation

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