Black Forest Pudding

I’ve taken an old world classic & given it a modern make over to create a contemporary dessert for today’s dinner table.


Start the day before by baking up the classic black forest sponge. Pre-heat your oven to 180c before lining a cake tin with baking paper.

In a large bowl, mix together 1 & 2/3 cups of plain flour, 1 & 1/2 teaspoons of baking powder & a 1/4 teaspoon (good pinch) of salt. Just set that to the side for now.

Next, we need to pop a saucepan with a small amount of water in it to bring to the simmer. We’re making a bain marie, so just ensure the bottom of your heat proof bowl doesn’t actually touch that water, easier to do before you make it hot 😉 You’ve probably guessed it by now – we’re about to melt chocolate! Bung 150g of good quality dark chocolate melts into the heat proof bowl & then what I am about to say will shock you! Pour 1/2 cup of water on top of the chocolate! I know, breaking the cardinal rule, but for reasons unknown, this works. Melt the chocolate & water gently over the simmering pan & then set aside.

Time to bring out the artillery – grab your mixer & beat 125g of softened butter with 1 & 1/4 cups of dark brown sugar until fabuliciouzly creamy. Add in 2 eggs, one at a time, beating until just blended after each one. Turn your mixer down to low speed & pour in the chocolate mix. Next add in 1/2 cup of sour cream before slowly popping in that bowl of dry ingredients we set aside right at the start.

Pour the batter into the prepared cake tin & whack in the oven for 40 minutes or until baked through (either a skewer comes out clean when inserted or it springs back when lightly touched in the middle).

Cool the cake in the pan for 10 minutes before turning out onto a cooling wire & removing the paper. Once completely cold, store in an airtight container overnight.

Next day, crumble up the cake & set aside. Spike a tub of double cream with a teaspoon of vanilla paste & set aside as well. Grab some pretty glasses & we’re ready for assembly.

On the bottom layer, sprinkle some cake crumbs, the next layer spoon in some cherry jam, layer 3 is tossing in some Maraschino Cherries (at this point you can opt to sprinkle over some of the cherry juice for family friendly or some cherry wine/liquor for grown ups) before finally dolloping in some of the cream. Repeat the layers as many times as you like before crowning off with a grating of chocolate over the luscious cream. Remember to pop a cherry on top.


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