This is how it's made Cherry Heart Chocolate Pudding

  1. Step 1

    Preheat the oven to 200°C (180°C fan oven), Gas mark 6.
    Melt Stork with Butter with chocolate over a pan of simmering water. Stir in the sugar and vanilla extract and heat until sugar dissolves. Remove from heat.

  2. Step 2

    Add eggs one at a time and beat until smooth. Finally, add the flour and mix well.

  3. Step 3

    Divide the mixture between the muffin cases placed in the muffin tray (put double paper cases in each cup). Bake for approximately 20 minutes.

  4. Step 4

    Warm up cherries with sugar until the sugar dissolves. Add the arrowroot and heat until the sauce thickens. Cool. . Carve the heart shape in the baked and cooled muffins with a spoon or a knife.

  5. Step 5

    Pour the cooled cherry gel into the heart shape, then cut out hearts of paper, place on the muffins and dust with icing sugar. Remove the paper.

  6. Step 6

    Your Cherry Heart Chocolate Pudding is ready!

  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time:
  • Serves: 8