Sour Cherry and Lemon Pudding


Sour Cherry and Lemon PuddingSour Cherry and Lemon Pudding

Preparation time

15 minutes

Cooking time

15 minutes



This is really like a cheat’s clafoutis, a French baked dessert with an unleavened batter, similar to one used for making crepes. It has a lovely dense, spongy texture and can be made with whatever fruit is seasonal although stone fruit and pears are probably the most commonly used. It’s best eaten fresh and hot.


  • 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

Vanilla Cream

  • 250ml thickened cream
  • 25g icing sugar mixture
  • 1 tsp vanilla extract OR essence


  1. To prepare the vanilla cream, combine the cream, icing sugar and vanilla in a medium bowl and whisk to combine. Chill until needed.
  2. Gently mix the cherries, caster sugar and frangelico or kirsch in a small bowl. Set aside.
  3. Using the Crockpot® Express Easy Release Pressure Multicooker, 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.
  4. Select BROWN/SAUTÉ. Press START/STOP. Add butter and cook until brown flecks appear. Press START/STOP. Allow to cool for 5 mins.
  5. In a large bowl, combine the remaining ingredients and the browned butter and whisk until smooth. Add the cherries and mix briefly.
  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.
  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.