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Vanilla Pudding Cake with Cherries

Vanilla Pudding Cake with Cherries

An easy recipe to make vanilla pudding cake with cherries, a classic dessert with a twist: check out all the ingredients and step-by-step preparation.

12 June, 2018
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Type of dish

Dietary Consideration

serves for


total time

10 HR 10 MIN


All purpose flour
240 g, gluten free, plus extra for dusting
Baking Powder
1/2 tsp gluten-free
Xanthan gum
1/2 tsp
1 tsp, caster
1 pinch
120 g, unsalted, cold and cubed
2 - 3 tbsp, iced
300 ml, whole
150 g, caster, divided
3 large
Vanilla extract
1 tbsp
1 pinch
70 g
450 g, red, pitted


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.


Can also be served warm.

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