Method

Place cherries in Kirsch and leave to soak overnight.

Grease 8 individual ramekins with a little butter and dust lightly with cocoa. Place chocolate and butter into a glass bowl and place on top of a pot of simmering water and allow to melt slowly, stirring occasionally.

Place all eggs into a separate clean bowl, add castor sugar and beat until  creamy and pale (a good 10 minutes).

Slowly add the chocolate mixture to the egg mixture and mix until combined.

Drain the cherries and fold into the chocolate mixture, together with the sifted flour and spoon into greased ramekins. Chill for a good 4 hours or preferably overnight.

Bake in oven at 200 ºC for 8-10 minutes. The top should just be firm to the touch but still wobbly in the centre.

Remove from oven, allow to rest for 2 minutes, then gently run a knife around the rim of the pudding and tip out gently onto a plate. Serve immediately with cherry and vanilla swirl ice cream.

Tip: Make a cherry syrup with the leftover Kirsch by adding a couple of tablespoons of sugar to it and simmering over a low heat for a couple of minutes, or until syrupy.