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Cherry Custard Pudding

by | Dec 3, 2020 | Simple Easy Vegetarian Home Cooking and Recipes

Missey Grace - Top view of cherry custard pudding
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Cherry Custard Pudding

When you have fresh free-range eggs and those juicy cherries, it’s the perfect time to bake this cherry custard pudding.

Cherry season is exciting and it’s time to make cherry custard pudding especially when I’m spoiled with the free-range happy chooks’ eggs my friend gave me.

So right now, I’d like to share this quick and easy recipe that is perfect for showcasing the fresh eggs, and those lovely juicy glorious dark red cherries.

Quite simply a heart-warming comforting homemade pudding.

Not any ordinary pudding though. A custard pudding.

 

Missey Grace - Cherry custard pudding and small portions with cherry syrup

Better than a plain custard pudding, it has cherries accompanied by coconut cream. Desiccated coconut and chia seeds.

You could opt for lighter fat content and use coconut milk.

Keep in mind a good old-fashioned custard formula: eggs sugar and milk.

The rule of thumb for making a good custard is to keep the ratio of the ingredients exactly as the recipe says.

I happened to have a small lime so the zests add a nice flavour too.

I hope you enjoy this beautiful yummy cherry custard pudding that can be eaten warm or cold.

Cheers.

p.s. This recipe is also a very good base for any stone-fruits. Substitute cherry with nectarine, peach, plum, etc.

 

Missey Grace - A large spoon on top of cut cherry custard pudding

Missey Grace - Top view of cherry custard pudding

Cherry Custard Pudding

When you have fresh free-range eggs and juicy cherries, bake this luscious cherry custard pudding!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Australian
Servings 8 serves

Ingredients
  

  • 2 cups coconut cream or plant-based milk (soy, almond, coconut or oat)
  • 1/2 cup plain flour
  • 1 cup desiccated coconut
  • 1 tablespoon chia seeds
  • 3/4 cup caster sugar
  • 100 ml oil I used rice bran oil, you could use vegetable oil as long as it’s with no strong flavor
  • 4 free-range eggs
  • 1 cup pitted cherries I used sour cherries
  • Zest of a small lime
  • Optional: cherry syrup

Instructions
 

  • Warm coconut cream in a small saucepan. DO NOT boil.
  • Add oil to coconut cream and let the mixture cool a little.
  • In a large mixing bowl, add all the dry ingredients and use a large spoon to combine them.
  • Add eggs to the dry ingredients, followed by oil and coconut cream. Whisk to mix until there are no lumps.
  • Add cherries to mixture and stir to combine well, pour into a greased baking dish (about 8 cups capacity, or a 20cm square baking tin).
  • Sprinkle lime zest evenly and bake in a moderate oven (190°C or gas mark 5) for 45 minutes or until set.
  • Serve warm with cherry syrup, or fresh fruits. Enjoy!

Notes

  • If you plan to use cherry syrup, reduce the amount of caster sugar to half a cup.
  • You could also omit the oil and exclude chia seeds, reducing the desiccated coconut to half a cup. But I’d keep the coconut cream so there’s enough fat content so the pudding is still moist and holds together well.
  • If the custard pudding didn’t set at 45 minutes, set your timer and check again at another 3 minutes. Don’t leave it too long in the oven otherwise, the top of the pudding may get too dry.
Keyword cherry, custard, pudding