INGREADIENT

• 425 g pitted black cherries cut in half
• 75 g unsalted butter
• 240 g white chocolate chopped into pieces
• 3/4 cup caster sugar
• 1/2 cup milk
• 1 egg lightly beaten
• 1 tsp vanilla extract
• 2 cup self-raising flour
• 1/2 cup icing sugar *to serve

Direction

1. Grease a 12-hole muffin pan, ⅓ cup capacity.
2. Place cherries in between paper towel and pat dry.
3. Melt butter in a large saucepan.
4. Add half the chocolate with the sugar.
5. Stir over low heat until smooth.
6. Remove from heat. Whisk in milk, egg, vanilla and flour until mixture is combined.
7. Cut cherries in half and fold in along with remaining chocolate. Spoon mixture into the greased muffin pans.
8. Bake at 190C for about 20 minutes.
9. Allow to cool in pan for a few minutes, then turn onto wired rack.
10. Dust with icing sugar.
11. Serve warm or cold.