250 g fresh cherries, pitted, halved
250 g frozen cherries, thawed on paper towel
1 tbsp St Dalfour black cherry spread
50 g light margarine
110 g (½ cup) caster sugar
2 tbsp self-raising flour
50 g almond meal
3 x 50 g eggs
Finely grated zest of ½ lemon
140 g tub unsweetened apple puree
10 g flaked almonds
Icing sugar, to serve (optional)
- Preheat oven to 160°C (fan-forced). Spray a 1.5L (6 cup) ovenproof dish with cooking spray. Put cherries and cherry spread in a medium bowl and stir to combine. Spread cherry mixture over base of prepared dish.
- Put margarine, sugar, flour, almond meal, eggs, lemon zest and apple puree in a medium bowl. Whisk for 1 minute or until well combined.
- Pour batter over cherry mixture. Sprinkle over flaked almonds. Bake for 40-45 minutes or until pudding is set and light golden brown. Dust with icing sugar, if you like, and serve.