Black Forest Cherry Pudding

Ingredients

• 425 g can stoneless black cherries, drained
• 800 g dark fruit cake
• 85 g Aeroplane Jelly Strawberry or
• 85 g Aeroplane Jelly Raspberry or
• 85 g Aeroplane Jelly Port Wine
• 1 cup boiling water

Method

1. Line the base of a 1L pudding bowl or Pyrex bowl with the cherries.
2. Roughly tear apart the fruit cake and then crumble with your fingertips. (This can be a coarse crumb).
3. Dissolve your chosen Aeroplane Original Jelly Crystals in boiling water, and then add to the cake crumbs, mixing well.
4. Carefully spoon into the basin over the cherries, and then press down firmly to compress the crumbs and jelly.
5. Cover and set in the fridge, then turn out onto serving platter. (You may need to dip the bowl in hot water for 30 seconds to loosen, being careful not to wet the pudding).