Warm Cherry Pudding with Cherry Juice Sauce

This traditional-style English pudding is so thick, it’s almost like a soft cake. It tastes wonderful served warm right from the grill and even gently reheated the next day.

For the pudding:

4 eggs
6 tablespoons sugar
2 tablespoons dark rum
1 vanilla bean (tiny black seeds only)
1/8 teaspoon salt
1-3/4 cups milk
1-1/2 cups flour

For the sauce:

2 cans (16-1/2 ounces each) bing cherries in juice
4 tablespoons sugar
2 tablespoons dark rum
2 tablespoons cornstarch
2 tablespoons cold water
Non-stick cooking spray
Whipped cream or vanilla or cherry ice cream

To make the pudding batter: In large mixing bowl beat eggs and sugar until frothy. Add rum, vanilla, and salt; beat well. Add milk and flour; mix to combine. Set aside.

Strain cherries, reserving juice. Set cherries aside.

Make the sauce: In a small saucepan, combine cherry juice, sugar, and rum. Bring to a boil. Meanwhile, dissolve cornstarch in water, stirring until smooth. Whisk cornstarch liquid into hot cherry juice mixture. Return to a boil; boil one minute, stirring constantly. Remove from heat.

Spray a flameproof 10-inch round baking dish with non-stick cooking spray. Pour 1/3 of batter in bottom of pan; cover with the cherries. Pour remaining batter over cherries.

Place baking dish in centre of cooking grate. Cook 40 to 45 minutes. Serve warm with cherry juice sauce. Top with whipped cream or ice cream.

Makes 8 servings.

Note: To remove vanilla seeds, slit vanilla bean pod in half lengthways. Carefully scrape out the tiny black seeds with the tip of a sharp knife. Save the empty pod and store it for up to six months in granulated sugar. Use the vanilla-flavoured sugar for coffee, whipped cream, or baking. Use the emptied pod to flavour a custard or dessert sauce.