Cherries and chocolate are by far one of our favourite combinations of flavours. Given half the chance all our meals would consist of cherries and chocolate…. one can but dream.
So we use frozen cherries in this recipe just because they are cheaper at certain times of the year, however when cherries are in season and cheaper I recommend using fresh.
You can also find a mixed fruit with a vanilla sponge version here >Mixed Fruit Sponge Pudding <
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- An electric whisk.
- All our dishes are Pyrex, great for most meals. Perfect for roasters too and easy to clean.
**NOTE: We use syrups from http://www.trkg.co.uk they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. Now just a quick note, although these are calorie free Slimming World advise to syn these syrups the same as sweetener at 0.5 per tablespoon if you are going to be using a lot of sweetener in a day. This is down to each individual if you wish to do this but as we are sharing our recipes we will always include the syn values as per the guidelines. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.
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Black Forest Sponge Pudding
Serves 6 – 6 syns per portion
- 400g frozen cherries, defrosted – 10 syns
- 2 tablespoon TRKG cherry syrup (** See note above about these syrups) – 1 syn
- 3 large eggs
- 75g self-raising flour – 12 syns
- ½ teaspoon baking powder
- 50g caster sugar – 10 syns
- 2 tablespoons Morrison’s cocoa powder – 3 syns
- Preheat the oven 160°C fan.
- Spread the cherries out in an oven proof dish and stir in 1 tablespoon of the cherry syrup.
- In a mixing bowl whisk the eggs, the other tablespoon of syrup and the caster sugar (leave a little sugar aside to sprinkle over the top once baked) until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk), when you remove the whisk it should leave a visible trail on the surface.
- Carefully sieve the flour, cocoa powder and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air.
- Spoon the mix over the cherries and bake in the oven for 25 – 30 minutes until cooked and a skewer comes out clean.
Sprinkle over the set aside sugar and serve with homemade chocolate custard for a yummy indulgent treat.