Black Forrest Muffins
1 x 425g can pitted cherries
55g (1/4 cup) caster sugar
2 tsp cornflour
4 double chocolate chip muffins
1 Tbsp kirsch
1 x 200ml carton double cream
1 x 30g Cadbury Flake bar, crumbled
1. Drain the cherries and reserve the syrup. Combine the syrup, sugar and cornflour in a saucepan over high heat. Bring to the boil. Cook while stirring for 2-3 minutes or until sauce boils and thickens. Remove from heat and set aside for 2 minutes to cool slightly.
2. Use a small serrated knife to split each muffin crossways into 3 layers. Place the bottom layer of each muffin on serving plates. Brush with a little of the kirsch. Top with half the cream, then half the cherries. Continue layering with remaining muffins, kirsch, cream and cherries. Drizzle over the cherry syrup and sprinkle with Flake to serve.