Ingredients

Serves 4-6

Pizza
55g butter, softened
55g caster sugar
55g self-raising flour, triple sifted
¼ tablespoon baking powder
20g cocoa
1 free-range organic egg
200g basic pizza dough ball, rolled and ready
85g black cherries, pitted and halved (retain syrup from tin)
Icing sugar, for dusting
Vanilla-bean ice cream
180g good-quality dark chocolate, chopped
Cherry Sauce

Cherry Sauce
Black cherry syrup left over from tin
Castor sugar (see method for quantity)

 


 

Method

Pizza
Preheat the oven to 250°C for 25 minutes.

Place the butter and the caster sugar in a bowl and rub together to form a crumbly mix. Add the self raising flour, baking powder and cocoa.

In a separate bowl lightly beat the egg before adding to the ingredients. Using a whisk mix until the batter is smooth then spread onto pizza base.

Place the cherry halves evenly across the top of the cake mix.

Cook for 7 to 10 minutes at 250°C.

Remove from the oven, cut into slices and dust with icing sugar.

Place several scoops of vanilla ice cream in centre of the pizza and scatter the pieces of dark chocolate over the surface. Drizzle the cherry sauce over the lot before serving.

 

Cherry Sauce
Drain the syrup from the cherries and calculate the weight of the syrup. Halve the weight of the syrup and add that weight in caster sugar to the liquid.
Place sugar and cherry syrup in a small saucepan and place on a low heat to dissolve. Slowly bring to the boil and simmer until the syrup has been reduced to the consistency of honey. Allow to cool before using.