Sour Cherry Chocolate Brownie Puddings

cook 20 mins
Tags: Quick eats
  • 75 g (3 oz) unsalted butter, softened, plus extra for greasing
  • 100 g (3 1/2 oz) soft light brown sugar
  • 1 teaspoon vanilla extract
  • 25 g (1 oz) cocoa powder, sifted
  • 50 g (2 oz) self-raising flour, sifted
  • 1 egg
  • 50 g (2 oz) dried sour cherries
  • double cream or crème fraîche, to serve
  • Lightly grease 4 holes of a 6-hole nonstick muffin tin. Place the butter, sugar and vanilla extract in a bowl and beat with a hand-held electric whisk until light and fluffy.
  • Add the cocoa powder, flour and egg and whisk until combined, then stir in the sour cherries.
  • Spoon the mixture into the prepared muffin tin and place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 10–12 minutes or until just cooked but still soft in the centres.
  • Turn out the puddings on to serving plates and serve immediately with double cream or crème fraîche.
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