Cherry berry Charlottes
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Cherry berry Charlottes
Tinned fruit and sliced white bread have never looked so good. Here, the bread crisps up to give a shortcrust texture with none of the hassle of making pastry from scratch
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
527Kcal
Fat
24gr
Saturates
14gr
Carbs
67gr
Sugars
31gr
Fibre
4gr
Protein
9gr
Salt
1.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g butter, melted
- 300g medium sliced white bread*, crusts removed
- 1 x 425g tin pitted black cherries in light syrup, drained
- 1 x 290g tin blackcurrants, drained, reserving 4 tbsp juice
- 50g light brown sugar
- 1 tbsp cornflour
- 200ml vanilla ice cream, to serve
Step by step
Get ahead
Line the pudding moulds with the buttered bread and prepare the fruit filling a few hours ahead; keep separately at room temperature. Continue from step 4 when ready to bake and serve.
- Brush four ovenproof pudding moulds with a little of the butter. Cut four circles of bread big enough to cover the bases of the moulds and brush with melted butter. Press, buttered-side down, into the moulds. Cut out four slightly larger rounds to use as lids and set these aside, then cut the remaining bread into wide strips. Brush the strips with butter and use them to line the sides of the moulds, overlapping slightly to help seal in the filling.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the drained cherries and blackcurrants in a pan with the sugar and 2 tablespoons of the reserved blackcurrant juice. Heat gently until the sugar has dissolved and then continue to cook for 3-4 minutes. Mix the cornflour to a paste with the remaining 2 tablespoons of juice, add to the pan and cook until the fruit is jammy. Remove from the heat and leave to cool for a couple of minutes.
- Divide the fruit between the moulds and top with the bread lids. Brush with the remaining melted butter. Place the puddings in a roasting tin and bake for 25-30 minutes, or until golden and crisp.
- Remove from the oven and run a knife around the edge of the puddings. Place a plate over the top and invert to release each pudding. Serve with a scoop of vanilla ice cream. *Use gluten-free bread, if required
