Method

• 1.
  Preheat oven to 190°C. Grease six 150ml dariole moulds. Cream the butter and 100g of the sugar until light and fluffy. Add the eggs one at a time until incorporated. Sift in the flour and stir through the egg mixture with the almond meal.

• 2.
  Place a layer of cherries in the base of each mould. Chop the remaining cherries and fold into batter. Fill the moulds just over halfway and bake in the oven for 20 minutes until golden.
• 3.
  Meanwhile, place 1/2 cup of cherry juice in a pan and bring to the boil. Reduce heat to low and simmer until reduced by half. Whisk egg yolks and remaining sugar in a bowl over simmering water until mixture starts to thicken. Stir in reduced juice and brandy. Serve with the puddings.