Cherry Casket
As the name suggests, the filling is enclosed so that when the pudding has been assembled it looks like a plain sponge. Inside though, there is a flavourful cherry compote, which oozes onto the plate when the restraining wall is cut.
INGREDIENTS:
2 EGGS, SIZE 2, BEATEN
115 G/4 OZ VANILLA
CASTER SUGAR
115 G/4 OZ SELF-RAISING FLOUR 115 G/4 OZ UNSALTED BUTTER,
MELTED AND COOLED
FEW DROPS ROSE WATER OR
ALMOND ESSENCE (OPTIONAL) ICING SUGAR, FOR DUSTING
CHERRY COMPOTE:
450 G/I I,B RIPE. BLACK
CHERRIES, STONED
40 G/1 OZ UNSALTED BUTTER
2 TSP VANILLA CASTER SUGAR
PINCH OF GROUND CINNAMON
JUICE OF 1 ORANGE
JUICE OF 1 LEMON
1-2 TBSP REDCURRANT JELLY
2 TBSP KIRSCH OR BRANDY
TO SERVE:
SABAYON SAUCE
DIRECTIONS:
Set the oven to 190°C/375°F/Gas 5. Butter a 850-1.2 litre/11/2-2 pint soufflé dish.
Whisk the eggs and sugar together until very thick and pale. Sift the flour over the surface, then, using a large metal spoon, begin to gently fold in, at the same time slowly pouring the butter around the insides of the bowl. Add rose water or almond essence, if liked. Transfer to the dish and bake fOr about 40-45 minutes until lightly browned and a skewer comes out clean when inserted in the centre.
To make the cherry compote, place the cherries in a heavy-based saucepan together with the butter, sugar, cinnamon and orange and lemon juices and heat gently, shaking the pan occasionally, for 5-10 minutes. Drain the cherries, catching the juice. Return the juice to the pan and boil until syrupy. Lower the heat and stir in the redcurrant jelly and kirsch or brandy. Return the cherries to the pan, taste and adjust the sweetness by adding more redcurrant jelly or lemon juice. Cover and keep warm over a very low heat (a diffuser mat might be necessary if using a gas hob).
