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Chocolate Cherry Upside Down Pudding   HT   Veg   DP   CBF   45mins

Cuts into 9      Hot   Vegetarian   Vegan   Dairy free   Dessert Cakes Baked Fayre

Ingredients

2 x 400g/14oz tins Cherry Pie Filling

275g/10oz Self Raising Flour

250g/9oz Caster Sugar

75g/3oz Unsweetened Cocoa Powder (check ingredients Label)

360ml/12 fl.oz Water

120ml/4fl.oz. Vegetable Oil

60ml/2 fl.oz. Distilled White Vinegar

1 teasp Vanilla Extract

Instructions

1. Preheat the oven to 180C, 350F, Gas mark 4. Lightly oil a 20x30cm/8x12 inch cake tin and spread the fruit filling evenly over the bottom. Set aside.

2. In a large mixing bowl stir together flour, sugar, cocoa powder and salt. Set aside.

3. In another mixing bowl, mix together the water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once, stirring until just mixed.

4. Pour the batter evenly over the cherry pie filling and bake for 30 to 35 minutes.

5. Allow the cooked cake to stand for 10 minutes in pan, then invert the cake onto a serving dish Serve hot as a dessert or allow to cool and serve at tea time.

 

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