Sour Cherry And Lemon Pudding By Poh Ling Yeow

Cook time

15 minutes




  • 500g drained morello cherries
  • 2 Tbs caster sugar
  • 2 Tbs frangelico OR kirsch
  • 80g unsalted butter
  • ⅔ cup plain flour
  • 3 large eggs
  • Zest of 1 lemon
  • 1 tsp vanilla essence
  • 150ml milk
  • 150ml cream
  • ¼ cups shredded coconut
  • ¼ cups slivered almonds
  • 250ml thickened cream
  • 25g icing sugar mixture
  • 1 tsp vanilla extract OR essence


  • Prep Time: 15 minutes
    Cook Time: 15 minutes
    Serves: 10
  • Step 1 To prepare the vanilla cream, combine the cream, icing sugar and vanilla in a medium bowl and whisk to combine. Chill until needed.
  • Step 2 Gently mix the cherries, caster sugar and frangelico or kirsch in a small bowl. Set aside.
  • Step 3 Using the Crock-Pot Express Easy Release Multi-Cooker, select BROWN/SAUTÉ. Press START/STOP. Add the coconut and almonds to toast until the edges are golden. Transfer almond coconut mix to a bowl.
  • Step 4 Select BROWN/SAUTÉ. Press START/STOP. Add butter and cook until brown flecks appear. Press START/STOP. Allow to cool for 5 mins.
  • Step 5 In a large bowl, combine the remaining ingredients and the browned butter and whisk until smooth. Add the cherries and mix briefly.
  • Step 6 Pour mixture into the cooker. Select BOIL. Press START/STOP and cook for 5 minutes. Using a thin plastic spatula, cut the pudding into 4, then flip them over as carefully as possible.
  • Step 7 When cooking has finished, immediately scoop the pudding into bowls and don’t worry if it looks a tad rustic – it’s the flavour that counts! Sprinkle on some topping and finish with a dollop of vanilla cream.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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