Cherry and cheese puddings

For a dessert with a difference try Brian Turner's cherry and Wensleydale cheese puddings, topped with baked custard
By Brian Turner
Cherry and cheese puddings
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 30 g butter, melted
  • 2 sheets filo pastry
  • 55 g wensleydale cheese, finely sliced
  • 85 g tinned cherries, in syrup
  • 55 ml double cream
  • 1 egg, beaten
  • cocoa powder, to garnish


1. Preheat the oven to 240°C/gas 9.

2. Take 2 small dariole moulds and brush with melted butter. Push a sheet of filo pastry into each mould and trim the filo, leaving 3cm to drape over the sides of each mould.

3. Brush the filo with melted butter and par-bake in the oven for 2-3 minutes. Remove from the oven, leaving the oven on.

4. Divide the Wensleydale cheese between the moulds and then spoon the cherries on top.

5. Meanwhile, gently heat the cream in a small, heavy-based saucepan. Once the cream is hot, but not boiling, remove it from the heat and gradually whisk in the beaten egg, forming a custard.

6. Spoon the custard over the cherries.

7. Bake the filled puddings in the oven for 4 minutes, or until the pastry is crisp and the custard has set.

8. Remove the puddings from the oven and gently lift them out from the moulds.

9. Place each pudding on a serving plate, dust with cocoa and serve at once.

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