We’ve got a can of ‘cherry pudding filling’ lying around in the cupboard for some reason. I’m sure I must have bought it for a reason, but that’s long forgotten. So I’m using it up today by throwing the leftover biscuits from the apple fritter pull-apart bread to make a quick cherry cobbler for pudding, along with custard made from the leftover egg yolks from the friands.
Method: open can of cherry filling and put in pie dish, throw leftover biscuits on top, sprinkle demerara sugar on top, bake for 25mins at 180C fan.
The biscuits were of course thin, as they were for the pull-apart apple fritter bread, and maybe like the fritter bread they could have browned up a bit more… but once again eating came before colour!
Custard was the 8 leftover egg yolks, 1 tsp vanilla extract, 1 pint of skimmed milk, 1 dessert spoon cornflour (cornstarch), 50g sugar. Whisk egg, sugar and cornflour, scald milk & vanilla, whisk milk into yolk mixture whisking all the time to avoid curdling, then return to pan and whisk to thicken.