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Cooking
Cardamom Coconut Pudding Cake with Cherries
· 4 servings
Make the dough
Mix all the dough ingredients together and knead by hand until they come together into a smooth dough. Wrap in plastic wrap and chill in the fridge for about half an hour to firm up a little.
Prepare the filling
Combine all the filling ingredients in a tall bowl and whisk well. The mixture will be quite runny, but don't worry — thanks to the egg yolks and starch, it will turn into a proper pudding and set nicely once baked.
Let the dough rest
After the half hour is up, take the dough out of the fridge and press it evenly into the tart tins, right up to the edges.
Pre-bake
Bake in the oven for about 10 minutes at 160°C. Once out of the oven, pour in the filling and top with pitted cherries.
Bake with the filling
Return to the oven and bake for another 25-30 minutes at 160°C. You'll know they're done once the filling has set and the edges have turned a lovely light pink.