Cherry and cheese puddings

Method

1. Preheat the oven to 240°C/gas 9.

2. Take 2 small dariole moulds and brush with melted butter. Push a sheet of filo pastry into each mould and trim the filo, leaving 3cm to drape over the sides of each mould.

3. Brush the filo with melted butter and par-bake in the oven for 2-3 minutes. Remove from the oven, leaving the oven on.

4. Divide the Wensleydale cheese between the moulds and then spoon the cherries on top.

5. Meanwhile, gently heat the cream in a small, heavy-based saucepan. Once the cream is hot, but not boiling, remove it from the heat and gradually whisk in the beaten egg, forming a custard.

6. Spoon the custard over the cherries.

7. Bake the filled puddings in the oven for 4 minutes, or until the pastry is crisp and the custard has set.

8. Remove the puddings from the oven and gently lift them out from the moulds.

9. Place each pudding on a serving plate, dust with cocoa and serve at once.

Comments                        add a comment

Be the first to add a comment...

Ingredients

Ingredients

30g Butter, melted
2 sheets filo pastry
55g Wensleydale cheese, finely sliced
85g tinned cherries
55ml double cream
1 egg, beaten
Cocoa powder, to garnish

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Great discounts on cookware
Competitions: great prizes up for grabs