Preparation time: 35 mins

Total cooking time:
Nil

Serves 6-8

You'll need
2 ready-made chocolate sponge cakes (from supermarket bakeries)
1/4 cup marsala
750g ricotta cheese
1/4 cup thickened cream
1/2 cup icing sugar, sifted
Extra 2 tbsp marsala
200g dark chocolate, grated
680g canned pitted black cherries, well drained
Extra 2 tsp icing sugar, sifted, for serving

Here's how
1. Line a 10-cup pudding basin with cling wrap. Cut each cake in half horizontally, then cut roughly into wedges. Line the base and sides of a prepared pudding basin with cake pieces, pressing them together to join up (eat any leftover pieces with your next cuppa).
2. Generously brush the cake with the marsala. Place the ricotta, cream, icing sugar and extra marsala in a food processor and process until smooth. Transfer to a mixing bowl and fold in the chocolate and cherries.
3. Spoon the ricotta filling into the cake-lined pudding basin, pressing firmly. Cover the top with the remaining pieces of chocolate cake. Cover with cling wrap. Place a saucer on top of the pudding and weight down using a can or similar object. Refrigerate overnight.

To serve, turn the pudding out onto a serving plate. Dust with the extra icing sugar.

Tip: Can be made 2-3 days ahead of time.