Cherry Chocolate Self-Saucing Pudding

Directions

Preheat the oven to 350℉ (180℃).

Grease four 1 cup-capacity ramekins or similar baking dish es.

Place ramekins on a baking sheet.

Add flour, coconut, ¼ cup sugar and 2 tablespoons cocoa in a large bowl.

In another bowl, whisk together milk, metled butter, egg and vanilla until well blended.

Combine the remaining sugar and cocoa in a small bowl. Set aside.

Pour the milk mixture to the flour mixture. Stir with a wooden spatula until moistened and no dry spot left.

Gently fold in cherries.

Divide the batter among the prepared ramekins.

Sprinkle sugar-cocoa mixture evenly over the ramekins.

Pour ¼ cup over each dish.

Bake for about 30 minutes or until the pudding is set but still gooey looking.

Remove from the oven. Let cool for about 10 minutes.

Serve with icing sugar dusted on top and ice cream beside if needed.

The pudding can be served warm, at room temperature or chilled.