Cherry bread pudding

475 ml (16 fl. oz) fresh cherries (or 590 ml/20 fl. oz tin of cherry pie 

filling)

300 ml (10 fl. oz) red wine

1-1.4 litres (32-48 fl. oz) brown breadcrumbs

120 ml (4 fl. oz) clear honey

Single cream (optional) 

1.Stone and cook the cherries in the red wine until tender; leave to 

cool. (Omit this step if you are using tinned pie filling.)

2.Mix the 

cherries with the other ingredients until all the flavours are evenly 

distributed.

3.Serve as it is or with cream.