Cherry Cream Shortcake

• 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

1. Preheat oven to 425u0b0F. Lightly grease a baking sheet, then sprinkle with a little flour.
2. 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.
3. 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.

flour, baking powder, butter, sugar, egg, milk, toppings, cherry pie filling, whipping cream, vanilla pudding

Taken from recipes-plus.com/api/v2.0/recipes/26683 (may not work)