This recipe comes from editor of the Guardian’s Cook magazine and author of <strong><a href="http://www.amazon.com/The-World-Plate-Cuisines-Recipes/dp/0143127659?tag=food52-20">The World on a Plate</a></strong>, Mina Holland. <br /> <br />"This is based on *the* pudding of my childhood, a golden fixture of my early years. We always had it with tart plums and almond frangipane, but at the time of cooking for The Curious Pear, plums were not yet in season, so I gave this combination a whirl. The combination of staining ripe cherries offset by the lemon juice, sweet coconut, and thyme (I take any opportunity to weave herbs into my cooking) is balanced, beautifully fragrant, and a little exotic. When almond hits, I recommend trying this with plums and almond to replace the cherries and coconut respectively. Enjoy with crème fraîche when warm or, if they last until morning, eat them cold and pleasantly soggy with coffee for breakfast."

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