Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease 4 x 1-cup round ovenproof dishes. Place on a baking tray.
2.Sift flour, 1/2 cup of the brown sugar and 2 tablespoons of the cocoa powder into a large bowl. Make a well at centre. Whisk milk, butter, egg and vanilla in a jug. Gradually stir into flour mixture, until combined. Add cherries; fold to combine. Spoon into prepared dishes; level surface.
3.Sift remaining brown sugar and cocoa powder into a bowl. Sprinkle over pudding mixture. Using a large metal spoon (to avoid disturbing the pudding mixture), pour 1/4 cup boiling water over the back of spoon onto each pudding.
4.Bake 20-25 minutes, or until just set at centre. Remove from the oven. Stand 5 minutes. Dust with icing sugar. Serve with cream.
Use vanilla essence instead of extract. You can use a 1.5-litre (6-cup) round ovenproof dish instead. Cooking time will vary.
Note