Name: Cherry bakewell sponge pudding
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 x 425g cans pitted black cherries, in syrup -; 6 tbsp cherry jam -; 200g butter, softened -; 200g golden caster sugar -; 3 large eggs -; 50g self-raising flour -; 140g ground almond -; 1 tsp almond extract -; 50g flaked almond -; icing sugar, for dusting -; cream or custard, to serve -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cherry bakewell sponge pudding

1. 2 x 425g cans pitted black cherries, in syrup -

2. 6 tbsp cherry jam -

3. 200g butter, softened -

4. 200g golden caster sugar -

5. 3 large eggs -

6. 50g self-raising flour -

7. 140g ground almond -

8. 1 tsp almond extract -

9. 50g flaked almond -

10. icing sugar, for dusting -

11. cream or custard, to serve -

How to cook deliciously - Cherry bakewell sponge pudding

1. Stage

Heat the oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.

2. Stage

In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.