Guyanese Cherry Pudding

Ingredients

In this adaptation, we infuse the traditional German Kirschenmichel with the vibrant flavors of Guyanese cuisine. We incorporate tropical elements such as coconut milk and spices like cinnamon and nutmeg, which are commonly used in Guyanese desserts. Additionally, we enhance the dish with local cherries, adding a burst of freshness and sweetness that complements the tropical twist. We alse have the original recipe for Kirschenmichel, so you can check it out.

• 4 cups (500g) fresh cherries, pitted 4 cups (500g) fresh cherries, pitted
• 4 cups (950ml) coconut milk 4 cups (950ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 8 cups (200g) stale bread, cubed 8 cups (200g) stale bread, cubed
• 4 tablespoons (60g) unsalted butter, melted 4 tablespoons (60g) unsalted butter, melted
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 51g, 32g
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the pitted cherries, coconut milk, granulated sugar, cinnamon, nutmeg, and vanilla extract. Stir well to combine.
3. 3.
   Add the stale bread cubes to the cherry mixture and gently toss until all the bread is coated.
4. 4.
   Pour the melted butter over the bread mixture and stir to evenly distribute.
5. 5.
   Transfer the mixture to a greased baking dish and spread it out evenly.
6. 6.
   Bake in the preheated oven for 45-50 minutes, or until the pudding is golden brown and set.
7. 7.
   Remove from the oven and let it cool for a few minutes.
8. 8.
   Dust the top of the pudding with powdered sugar.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Cherries — Make sure to use fresh cherries for the best flavor. If fresh cherries are not available, you can use frozen cherries, but thaw them before using.
• Coconut milk — Use full-fat coconut milk for a creamy texture and rich flavor.
• Stale bread — Stale bread works best in this recipe as it absorbs the flavors and moisture without becoming too soggy. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven before using.

Tips & Tricks

• For an extra tropical twist, you can add a splash of rum to the cherry mixture before baking.
• Serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If you prefer a smoother texture, you can blend the cherry mixture before adding the bread cubes.
• Experiment with different types of bread, such as brioche or challah, for a richer flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve Guyanese Cherry Pudding warm as a delightful dessert after a delicious Guyanese meal. It pairs well with a cup of freshly brewed coffee or a refreshing tropical fruit punch.

Presentation advice

To enhance the presentation, sprinkle some additional powdered sugar on top of the pudding just before serving. You can also garnish with a few fresh cherries or a sprig of mint for a pop of color.