Cherry Pudding With Raspberry Sauce
|Sifted self rising flour||6 Ounce (Self Raising)|
|Flour||1 Cup (16 tbs)|
|Glace cherries||3 Ounce|
|Milk||2⁄3 Cup (10.67 tbs)|
|Almond extract||1⁄2 Teaspoon (Almond Essence)|
|Butter||1 Teaspoon (For Greasing)|
|Raspberry preserve||2 Ounce|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
Cream together the butter and sugar until light and fluffy.
Gradually beat in the eggs one at a time.
Fold in the sifted flour and cherries.
Add the milk and almond extract (essence) to form a soft dropping consistency.
Lightly grease a pudding basin.
Spoon in the mixture and cook on HIGH for 5-6 minutes.
Leave to stand.
Put the preserve and water in a jug and heat on HIGH for 3 minutes.
Mix togetherthe arrowroot and lemon juice.
Stirinto the preserve.
Heat on HIGH for 3 minutes.
Unmould the pudding on to a plate and pour over a little of the sauce