Cherry Cream Shortcake - cooking recipe

Ingredients

2 1/4 cups self-rising flour
1 1/2 tsp baking powder
5 tbsp butter, diced
1/4 cup sugar
1 None medium egg, lightly beaten
3-4 tbsp milk
None None Toppings
14 oz can cherry pie filling
2/3 cup whipping cream
4 tbsp vanilla pudding

Preparation

Preheat oven to 425\u00b0F. Lightly grease a baking sheet, then sprinkle with a little flour.
For the shortcake, sift the flour, baking powder and a pinch of salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Make a well in the center and add the egg and milk. Stir with a blunt knife until large clumps form. Turn out onto a lightly floured surface and knead until smooth. Transfer to the prepared baking sheet and roll out into an 8 inch round. Bake 20 mins until risen and golden brown. Cool 5 mins then transfer to a wire rack and cool completely.
For the toppings, place the cherry pie filling in a bowl and stir in 2-3 tbsp hot water. Cool. Whip the cream until soft peaks form then fold in the pudding with a large metal spoon. Place the shortcake on a serving plate and top with the cream mixture. Spoon half the cherry mixture on top and serve the remainder on the side.