20 mins (excludes thawing of cherries)
Step 1. Cut the frozen cherries in half (it’s easiest to do this while they’re frozen). Put them in a bowl and stir in 1 teaspoon sugar and rum extract, if using. Allow them to sit at room temperature until they’ve completely thawed and become juicy, 1-2 hours. At the same time, mix together the brown sugar and 2 tablespoons cocoa powder and set aside.
Step 2. Pre-heat the oven to 180C. Grease 4 X 200ml ramekins or ovenproof teacups with Spray&Cook or butter.
Step 3. Put light pressure on the cherries (to release their juices) and drain the juices into a separate cup. (You should get about 1/4 cup). Mix together the cornstarch and the cherries and divide the cherry-mixture equally among the 4 ramekins.
Step 4. In a separate bowl, combine the flour, salt, 1/3 cup sugar, 1 1/2 tablespoons cocoa, and baking powder. Stir in the vanilla extract, yoghurt, and milk. (Mixture will be very thick.) Drop tablespoons over the cherries in the ramekins, dividing mixture equally among them. Smooth to cover the cherries. Sprinkle the brown sugar mixture evenly over the batter, about 2 tablespoons per ramekin. Use a spoon to level the tops.
Step 4. Add boiling water to the cherry juice until you have a 3/4 cup of liquid. Pour or spoon it gently over the brown sugar in the ramekins, about 3 tablespoons per ramekin. Place the ramekins in the oven and bake for about 25-30 minutes, until tops appear mostly dry (they should be streaked with darker, wetter looking areas) and sauce bubbles around the edges. Remove from oven and allow to cool for 15 minutes before serving with clotted cream, ice-cream or a cherry sorbet.
Step 5. For decoration, dip some fresh cherries in melted dark chocolate and place in the freezer. Serve these on top of the hot pudding. It will taste like cherry sorbet.