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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 FayreIngredients 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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