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Your support makes all the difference.Laura Amos used to work for me a few years ago and now she has become a real dessert queen – you may well have eaten or seen her delicious puddings in various foodie shops and stalls all around London; this recipe comes from her new book The Dessert Deli.
150g salted butter, softened
120g soft dark-brown sugar
20g golden syrup
2 medium free-range eggs
270g self-raising flour, sieved
¼tsp baking powder
The seeds from ¼ of a vanilla pod
100g pecans
100g sour cherries
Icing sugar for dusting (optional)
Preheat the oven to 175C/gas mark 4.
Chop the sour cherries roughly and put to one side.
Cream the butter, sugar, golden syrup and vanilla seeds, before slowly adding the eggs. Now add the flour, baking powder, pecans and cherries and mix well
Divide the mixture up into 60-70g balls then flatten them into rough 1cm-thick discs and place on a non-stick or a parchment-lined baking tray, leaving space between them to allow for them spreading during cooking.
Bake for 10-15 minutes until light golden, remove from the oven, leave to cool on the tray for 10 minutes and dust lightly with icing sugar if you wish.
They keep in an airtight container for up to 3-4 days.
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