Vanilla Pudding Cake with Cherries

How to make vanilla pudding with cherries

For the pastry

• Pulse together the plain flour mix, baking powder, xanthan gum, sugar, salt, and butter in a food processor until the mixture resembles rough breadcrumbs.
• Add the iced water, 1 tbsp at a time, pulsing between additions until a pastry forms around the blades.
• Turn out, knead gently, and wrap in clingfilm. Chill for 30 minutes.
• After chilling, preheat the oven to 180°C (160° fan) | gas 4. 5 Roll out the pastry to 0.5 cm | 0.25" thickness on a lightly floured surface and use it to line the base and sides of an 20 cm | 8" round tart tin, cutting away any excess pastry.
• Prick the base all over with a fork. Line the pastry with greaseproof paper and fill with baking beans.
• Blind-bake for 10 minutes, discard the beans and paper, and then return to the oven to brown the base, about 6-8 minutes.
• Remove to a wire rack to cool.
• Reduce the oven temperature to 170°C (150 fan) | 325°F | gas 3.

For the filling

• Whisk together the milk, half the sugar, eggs, vanilla extract, salt, and flour in a large mixing bowl until smooth.
• Pour into the pastry case. Toss the cherries with the remaining sugar in a mixing bowl before scattering over the batter, gently pressing down into the batter with the back of a spoon.
• Bake for 40-50 minutes until the filling is set and a toothpick comes out virtually clean from the centre.
• Remove to a wire rack to cool. Once cool, cover and chill overnight for best results before serving.

Tips

Can also be served warm.