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Cherry Pudding

ingredients

serves 6
fat for greasing
1 lb (450 g) cooking cherries
3/8 cup (75 g) soft light brown sugar
1/2 cup (50 g) 2 oz cornflour
375 ml (13 fl oz) milk
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 eggs, separated grated rind of 1 lemon
1.25 ml (1/4 tsp) ground cinnamon

method

1. Grease a 1 litre (1 3/4 pint) pie dish.

2. Set the oven at 200°c (400°f) gas 6.

3. Stone the cherries and put them into a saucepan.

4. Add 60 ml (4 tbsp) water and stir in the brown sugar. Stew very gently until the fruit is just soft. Leave to cool.

5. In a bowl, mix the cornflour to a paste with a little of the milk.

6. Bring the rest of the milk to the boil in a saucepan, then pour it on to the cornflour mixture. Mix well.

7. Return the mixture to the clean saucepan and bring to simmering point, stirring all the time. Simmer for 2 - 3 minutes.

8. Stir in the caster sugar, and leave to cool.

9. Add the egg yolks, lemon rind and cinnamon to the cornflour sauce.

10. In a clean, grease free bowl, whisk the egg whites to the same consistency as the sauce and fold them in.

11. Arrange a layer of cherries in the base of the prepared pie dish, then add a layer of the sauce.

12. Continue with the layers until all the sauce has been used, ending with a layer of sauce.

13. Cover with greased paper or foil and bake for 35 - 45 minutes or until just set.

14. Serve with Vanilla Custard or single cream.

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