Summer Cherry Pudding with Rum Sauce Recipe

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Jimmy Brown Modified: March 21, 2022
Summer Cherry Pudding with Rum Sauce Recipe

How To Make Summer Cherry Pudding with Rum Sauce

Enjoy this delectable and refreshing Summer Cherry Pudding treat that’s made extra special with a rum sauce made with mango, dark rum, grapes, and honey!

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • lbsour cherries
  • ½cupdry fruity red wine
  • ¼cupsugar
  • 1pound cake

For Rum Sauce:

  • 1ripe mango
  • 2tbsp.honey
  • 1tbsp.dark rum
  • 1cupwater
  • ½cupchampagne grapes,or equivalent amount of Red Flame grapes


  1. Pit the cherries, and place them in a stainless steel saucepan with the wine and sugar.

  2. Bring the mixture to a boil, uncovered, over medium heat, and cook for 5 minutes to reduce the juices.

  3. Cool. (There should be 2¼ cups.)

  4. Trim off the brown sides of the pound cake, reserving the trimmings.

  5. Cut the trimmed cake lengthwise into 5 slices, each about ½-inch thick.

  6. Place a strip of parchment paper in a 4- to 6-cup bowl so that the paper covers the bottom and comes up the sides of the bowl. (This will help in the unmolding later.)

  7. Arrange 3 slices of the cake on top of the parchment so that the cake covers the bottom and sides of the bowl.

  8. Place ½ the cherry mixture on top of the cake and crumble ½ of the reserved cake trimmings over the cherries.

  9. Spoon the remaining cherry mixture on top and crumble the remaining cake trimmings over it.

  10. Finish with the remaining 2 slices of cake, arranging them so that all the cherries are covered.

  11. Cover the bowl with plastic wrap touching the cake.

  12. Place a weight of about 1 pound on top of the dessert so it presses and compacts the layers of cake and cherries.

  13. Refrigerate.

Rum Sauce:

  1. Peel the mango, and cut the flesh from the pit.

  2. Place the flesh in a food processor or blender with honey, rum, and water, and process until smooth. (There should be 1¾ cups.)

  3. When ready to serve, unmold the cake onto a serving plate, pour the mango sauce around it, and sprinkle with the grapes.

  4. Spoon onto dessert dishes at the table.

Recipe Notes

The recipe for the cake can be prepared to this point up to 2 days ahead.


  • Calories: 305.03kcal
  • Fat: 2.57g
  • Saturated Fat: 0.79g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 0.63g
  • Polyunsaturated Fat: 0.64g
  • Carbohydrates: 65.21g
  • Fiber: 4.33g
  • Sugar: 54.20g
  • Protein: 3.19g
  • Cholesterol: 8.08mg
  • Sodium: 56.63mg
  • Calcium: 48.99mg
  • Potassium: 532.81mg
  • Iron: 1.12mg
  • Vitamin A: 163.36µg
  • Vitamin C: 48.24mg
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