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one hundredg unsalted, butter (Recipes by ingridients butter) softened one hundred and twenty-fiveg caster sugar (Recipes by ingridients sugar) two eggs seventy-fiveg self-raising flour fiftyg almond (Recipes by ingridients almond) meal about four hundred and twenty-fiveg can morello cherries, drained, juice (Recipes by ingridients juice) reserved two egg (Recipes by ingridients egg) yolks one-two tablespoons brandy or kirsch, optionalStep one Preheat oven to one hundred and ninetyC. Cherry Puddings With Pink Custard Recipe. Grease six one hundred and fiftyml dariole moulds. Cream the butter (Recipes by ingridients butter) and one hundredg of the sugar (Recipes by ingridients sugar) until light and fluffy. Add the eggs one at a time until incorporated. Cherry Puddings With Pink Custard Recipe. Sift in the flour and stir through the egg (Recipes by ingridients egg) mixture with the almond (Recipes by ingridients almond) meal. Step two Place a layer of cherries in the base of each mould. Chop the remaining cherries and fold into. batter (Recipes by ingridients batter) Fill the moulds just over halfway and bake in the oven for twenty minutes until golden. Step about three Meanwhile, place one/two cup of cherry (Recipes by ingridients cherry) juice (Recipes by ingridients juice) in a pan and bring to the boil. Reduce heat to low and simmer until reduced by half. Whisk egg (Recipes by ingridients egg) yolks and remaining sugar (Recipes by ingridients sugar) in a bowl over simmering water until mixture starts to thicken. Stir in reduced juice (Recipes by ingridients juice) and brandy. Serve with the puddings.. Cherry Puddings With Pink Custard Recipe.
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