The combination of cherries and chocolate is a match made in heaven. If you have a sweet tooth, this is
the dessert for you!

Ingredients:
425g tin black cherries in syrup
250g plain chocolate, roughly chopped
125g butter
125g golden caster sugar
2 medium eggs
1tsp vanilla extract
75g self-raising flour

Method:
1 Grease and line an 18cm square cake tin.
2 Preheat the oven to 190°C (fan 170°C/gas mark 5).
3 Drain and reserve the syrup, then cut the cherries in half.
4 Put the syrup in a small saucepan with 25g of the sugar, bring to the boil and simmer until it reduces by half. Leave this to cool.
5 Put the butter and 75g of the chocolate in a small bowl and melt over a pan of simmering water. Remove from the heat and cool.
6 Beat together the eggs, remaining sugar and vanilla extract until the mixture is pale and thick. Fold in the cooled chocolate mixture, sifted flour and the rest of the chopped chocolate.
7 Arrange the cherries cut side up in the bottom of the cake tin and carefully pour over the chocolate mixture. Bake for 30 minutes then cover with foil and bake for a further 15 minutes.
8 Leave to cool for a few minutes then put a plate on top of the tin and carefully turn it over to release the pudding.
9 Pour over the cherry syrup whilst it’s still warm and serve with custard or extra thick cream.