"Oil (for greasing)"
"1 1/2 cups all-purpose flour (270 g)"
"1/2 cup honey (165 g)"
"1/4 cup water (60 ml)"
"4 cups corn flakes (120 g)"
"1 teaspoon ground cinnamon"
"1 tablespoon grated lime zest"
"1 tablespoon grated ginger"
"1 cup dried blackberry, seedless (180 g), coarsely chopped"
"1/3 cup canned cherry filling, strained (65 g), coarsely chopped"
"Oil (for greasing)"
"1 1/2 cups all-purpose flour (270 g)"
"1/2 cup honey (165 g)"
"1/4 cup water (60 ml)"
"4 cups corn flakes (120 g)"
"1 teaspoon ground cinnamon"
"1 tablespoon grated lime zest"
"1 tablespoon grated ginger"
"1 cup dried blackberry, seedless (180 g), coarsely chopped"
"1/3 cup canned cherry filling, strained (65 g), coarsely chopped"
Grease a 18cm diameter hole mold with oil and set aside
In a large saucepan, combine the flour, honey, and water
Bring to a boil over high heat, stirring constantly, until the flour dissolves (about 2 minutes)
Stop stirring and cook until the mixture thickens and forms a ball (about 4 minutes)
Remove some of the hot mixture from the saucepan and place it in a small bowl with cold water; shape into a ball using your fingers, which should be firm
Add the corn flakes, cinnamon, lime zest, ginger, blackberry, and cherry filling
Mix carefully
Transfer to the prepared mold
Let cool until firm
Unmold onto a serving plate
Prepare the topping: In a medium bowl, combine the yogurt and heavy cream; beat with an electric mixer until smooth
Add the flour and mix well
Pour into a serving dish
Serve the pudding with the yogurt topping on the side
613 calories per serving
