I made this with fresh pitted cherries and made it exactly as the recipe say's except i swapped the cherry juice for water and put self raising flour in as well as the baking powder. It tastes glorious! Using water makes the pudding a golden colour instead of purple like in the picture. I put mine in a 13" x 9" x 2.5"(deep) baking dish. And it only took 35 mins in my oven. The pudding mixture is really tasty in this recipe and you could substitute the cherries for any moist fruit. This pudding doesnt have any sauce and the only moisture once baked was from the fruit (perhaps because my cherries were fresh?). But i wouldnt say it was dry. It was just right! Definatley recommend this recipe.

Reviewed On: Jan. 16, 2011