• 600ml double cream
  • 25g icing sugar
  • 50g Hazelnuts toasted
  • 225g Frech Morello Cherries halved and poitted
  • 125g darm dessert chocolate chopped into small chuncks
  • 50ml Brandy
  • 50ml Orange Liqueur eg Cointreau
  • 2 x 20cm chocolate cake
  • 2 tbs cocoa ppwder


  1. Whip the double cream until stiffly beaten
  2. Combine the cream wit the icing sugar.
  3. Fold in the toasted hazelnuts, cherries and chocolate
  4. Mix the alcohol together.
  5. Line a 2 pint pudding basin with the chocolate sponge and sprinkle with most of the alcohol mixture.
  6. Fill the cake with the cream mixture.
  7. Put a lid on the pudding bowl.
  8. Chill in the refrigerator, if possible overnight.
  9. Take a knife and loosen the edges of the cake.  Place a plate on the basin and invert.
  10. If you are lucky the cake will turn out onto the plate.
  11. Take some foil and cover two opposite quarters and sprinkle with icing sugar.  Then do the same with the other two quarters and sprinkle with cocoa powder.
  12. Serve at once.