Before you begin:

•	Kitchens can be dangerous so make sure you have just read the Kitchen Safety Checklist.
•	Check with Mum or Dad that you are allowed to cook.
•	So the food doesn’t get any germs, wash your hands with warm soapy water and dry them well.
•	Read the recipe through before you begin and get out all the equipment and ingredients you will need.
•	Don’t forget to have fun, and the best cooks ALWAYS clean up their mess.

Here’s what you use
• sieve
• metric spoon measures
• scales
• metric cup measures
• small saucepan
• small bowl
• wooden spoon
• dessertspoon
• large bowl
• 4 x 1 cup heatproof dishes
• shallow baking tray
• oven mitt

Here’s what you need
• 425g can John West Cherries,
  drained and juice reserved
• 1 tablespoon cornflour
• 1/2 cup plain flour
• 30g butter, softened
• 1/4 cup brown sugar
• 1/2 cup desiccated coconut
• 1/2 cup slivered almonds

Here’s how to do it

Step 1
Turn oven on to 180°C to preheat. Place a medium-sized sieve over a bowl and pour in the John West Cherries to strain the juice. Place the strained juice into a small saucepan.

Step 2
Place cornflour into a small bowl, add 2-3 tablespoons of the cherry juice and mix with a spoon until smooth.

Step 3
Pour the cornflour mixture into the saucepan and gradually stir in with the reserved cherry juice. Place the saucepan on the stove and bring to the boil on a medium heat, stirring continually until juice is thickened and glossy – approximately 2 minutes. Carefully remove from the heat and gently fold in the cherries. Stand aside.

Step 4
To make the crumble, place the flour and butter into a medium bowl wash your hands, and rub mixture together using finger tips until the mixture resembles breadcrumbs and there are no butter lumps. Add the brown sugar, coconut and almonds and mix to combine.

Step 5
Divide the cherry mixture evenly into 4 x 1 cup heatproof pots. Top each pot with approximately 1/2 cup of the crumble.

Step 6
Place pots onto a shallow oven tray and bake in a preheated oven at 180°C
for 15 minutes. Using oven mitts take them out of the oven. Serve with a dollop of thickened cream or a scoop of ice-cream.

Makes: 4 Pots

Setting Up Time: 12 minutes

Cooking Time: 17 minutes

HOT TIP: Chopped walnuts or pecans can be used instead of the almonds.