Easy cherry almond puddings

Filled with cherries and almonds, this pudding is perfect for an easy sweet treat.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Easy cherry almond puddings
  • 3 eggs
  • 1/4 cup (110g) caster sugar
  • 300 millilitre thickened cream
  • 60 gram unsalted butter, softened
  • 2 teaspoon vanilla essence
  • 1/4 cup (60g) almond meal (ground almonds)
  • 300 gram fresh cherries, pitted
  • 2 tablespoon flaked almonds
  • icing sugar or vanilla bean dusting sugar


Easy cherry almond puddings
  • 1
    Preheat the oven to moderately slow, 160°C (140°C fan-forced). Grease four shallow 1 1/4-cup (300ml) capacity ovenproof dishes; place the dishes on an oven tray.
  • 2
    Whisk two of the eggs in a medium bowl with 1/2 cup (55g) of the caster sugar and all of the cream until combined.
  • 3
    Beat butter, remaining sugar and essence in a small bowl with an electric mixer until light and fluffy. Add almond meal and remaining egg beat until combined. Add almond mixture to cream mixture, whisk until combined. Pour the mixture into prepared ovenproof dishes.
  • 4
    Divide the cherries among dishes and sprinkle with the flaked almonds. Bake in a moderately slow oven for about 30 minutes or until just set in the centre.
  • 5
    Serve puddings warm, sprinkled with icing sugar mixture.


Not suitable to freeze or microwave

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