Serve this pudding with lashings of chantilly cream to make a great family dessert.

Ingredients: (Serves 6)

• 5 g/2 oz unsalted butter
• 3 tablespoons plain flour
• 2 tablespoons cocoa powder
• 3 large eggs, beaten
• 55 g/2 oz caster sugar
• 450 ml/15 fl oz milk
• 1 tablespoon rum (optional)
• 675 g/1½ lb black cherries, washed and stoned

Method:

Preheat the oven to 220ºC/425ºF/Gas mark 7.

Generously grease a shallow ovenproof pie dish using ½ the butter.

Sift the flour and cocoa in a medium bowl. Add the eggs and sugar and stir to combine. Heat the milk in a saucepan until warm. Add the warmed milk and the rum to the egg mixture and beat until evenly blended.

Arrange the cherries in the pie dish and pour over the warm mixture. Dot with the remaining butter and bake for 25 to 30 minutes until just set. Remove from the oven, sprinkle with caster sugar and serve.

This dessert can be eaten cold but it is best eaten straight from the oven.