Ingredients
Custard sauce
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease six 1-cup (250ml) moulds; line bases with baking paper.
2.Drain cherries; reserve ½ cup (125ml) syrup. Blend cornflour with 2 tablespoons of the reserved syrup in small saucepan; stir in remaining syrup over high heat until mixture boils and thickens. Remove from heat; cool to room temperature. Spread mixture into moulds; top with cherries.
3.Stir chocolate and the water in medium bowl until chocolate is melted; cool to room temperature.
4.Beat butter, sugar and egg yolks in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in chocolate mixture, then sifted flour, soda and buttermilk, in 2 batches.
5.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture. Spoon mixture into moulds; cover with greased rounds of baking paper, then foil, secure with string.
6.Place moulds in baking dish, pour in enough boiling water to come halfway up the sides of moulds. Bake about 45 minutes or until firm.
7.Meanwhile, make custard sauce. Blend cornflour and 2 tablespoons of the milk in small saucepan; stir in remaining milk, over high heat, until mixture boils and thickens. Remove from heat; stand 10 minutes. Whisk in sugar and extract, then egg.
8.Turn puddings onto serving plates, serve warm with sauce.
