Name: Orange, almond and cherry pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 cup slivered almonds; 1 1/2 cup self-raising flour; 3/4 cup brown sugar, firmly packed, plus 1/3 cup extra; 3/4 cup milk; 1 teaspoon orange zest, finely grated; 50 gram butter, melted, plus 60 grams extra, chopped; 415 gram can pitted cherries in syrup, drained well on paper towels; 1 cup boiling water; 1/2 cup orange juice, freshly squeezed; icing sugar and bought vanilla custard, to serve

Ingredients

1/2 cup slivered almonds

1 1/2 cup self-raising flour

3/4 cup brown sugar, firmly packed, plus 1/3 cup extra

3/4 cup milk

1 teaspoon orange zest, finely grated

50 gram butter, melted, plus 60 grams extra, chopped

415 gram can pitted cherries in syrup, drained well on paper towels

1 cup boiling water

1/2 cup orange juice, freshly squeezed

icing sugar and bought vanilla custard, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Grease a 2-litre (8-cup) ovenproof dish.

2.Finely chop half the almonds; place in a large bowl. Add flour, sugar, milk, zest and butter; stir to combine. Spoon into dish; level top. Top with cherries, pushing in gently.

3.Combine water, juice, extra sugar and extra butter in a heatproof jug, stirring until butter melts.

4.Carefully pour over the back of a spoon onto pudding mixture. Sprinkle with remaining almonds. Bake for 25-30 minutes or until golden and firm.

5.Stand for 5 minutes. Dust with icing sugar. Serve with custard.

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