Take the butter, the eggs, the plain yoghurt, and the milk out of the fridge so that they reach room temperature.
Line the muffin pan/tray with paper muffin cases.
Prepare the vanilla pudding according to the instruction given on the packing. I use vanilla pudding powder that has to be cooked. When the vanilla pudding is cooked remove the cooking pot from the heat, and allow it to cool.
Allow the morello cherries to drip off on a sieve.
Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit) upper and lower heat.
Method
Melt the butter in a saucepan.
Put the dry ingredients (that is the Demerara Sugar, the wheat flour, the baking powder, and the salt) into a bowl and mix well.
In a second bowl beat the eggs and then mix in the plain yoghurt and the melted butter.
Add the dry ingredients into the second bowl and stir well until the Demerara Sugar has dissolved.
Fill the dough into the muffin cases and add a teaspoon of vanilla pudding and the drained morello cherries on top of them.
Bake in the middle of the oven for 35 minutes (approximately, depending on your oven).
Allow the muffins to cool, before dusting them with the powdered sugar.