Ingredients 175 g packet sponge fingers 2-3 tbsp brandy
Small cup strong coffee
565 ml carton double cream
2 tbsp cocoa powder, plus extra to dust (optional)
2 tbsp icing sugar, plus extra, to dust
400 g jar cherries, drained
50 g dark chocolate, grated (optional)
You will need a 1.2 litre pudding basin or similar for this recipe.
Lightly oil the pudding base and line the bottom with a circle of baking paper.
Dip all but 5 of the sponge fingers into the brandy and then the coffee.
Line the bottom of the bowl with halved sponge fingers, then line the sides of the bowl with whole ones, placing the sugar side out.
Put the cream in a mixing bowl and whisk with an electric whisk or Bamix type mixer, until soft peaks begin to form -do not beat for long as the mixture becomes too thick).
Transfer half the cream to another bowl.
Stir the cocoa powder and icing sugar into one bowl, and then add the drained cherries to the other.
Spoon the mixtures into the basin in alternate layers.
Continue doing this till you have used up all the mixture and it comes to the top of the sponge fingers.
Top with the remaining sponge fingers, pressing them down well.
Place in the fridge for a few hours or overnight if possible.
Put a plate on top of the bowl, invert it, and the bomb should slide out gently, or turn upside down and remove the bowl.
Dust with icing sugar, cocoa powder and top with the reserved cherries, and grate the chocolate over this.