200g dark chocolate
100g butter
4 eggs
50g Chelsea Dark Cane Sugar
1 tsp vanilla essence
¾ cup plain flour
½ cup ground almonds
1 jar preserved cherries (around 680g)
1 Tbsp cornflour
¼ cup water
¼ cup Chelsea Soft Brown Sugar
Lightly whipped cream for serving

Pre-heat the oven to 180°C. Grease a six-cup Texas muffin tin.
Combine chocolate and butter in a bowl and melt over simmering water or in the microwave until smooth, cool for 10 minutes. Finely dice ½ cup of drained cherries and set aside (reserve the remaining cherries and juice for the sauce).
Using an electric beater, whip eggs and sugar for 8-10 minutes until soft and fluffy and mixture leaves a ribbon swirl off the beaters. Fold in vanilla, cooled chocolate mixture, flour, almonds and cherries into the chocolate mixture then spoon into prepared tin.
Bake for 9-12 minutes until the top is just set (the puddings are ready when they are wobbly in the centre but when touched gently on top the mixture does not stick to your fingers). Serve immediately with cream and Cherry Sauce.
Sauce: Heat remaining cherries in juice with the brown sugar. Combine cornflour and water and stir into cherry sauce, heat until thickened.