Cherry Bakewell pudding

Cherry Bakewell pudding

Sarah Randell      

Serves 6-8 | prep 25 mins | total time 1 hr 5 mins

This pudding is lovely finished with either a drizzle of cream or a scoop of ice cream 

Ingredients

• 900g cherries, pitted
• 2 tbsp cherry brandy (optional)
• 4-5 tbsp red cherry jam
• 1-2 tbsp sliced or flaked almonds

For the Bakewell topping:

• 200g soft butter
• 175g caster sugar
• 4 large eggs, lightly beaten
• 200g ground almonds
• zest of 1 lemon

1.    Preheat the oven to 180°C, fan 160°C, gas 4. Toss the cherries with the cherry brandy, if using, and jam. Tip into a shallow ovenproof baking dish approximately 20-30cm.

2.    Put all of the Bakewell topping ingredients in a bowl and, using an electric hand whisk, mix them together for 2 minutes.

3.    Spoon the Bakewell topping over the fruit in the baking dish. Scatter the almonds on top of the pudding. Bake for 50-55 minutes or until risen, golden and set. Serve warm with cream or ice cream.

4. Tip

If you don’t have a cherry stoner, use the flat blade of a kitchen knife to lightly squash each cherry on a board. The stone should be released, leaving the cherry fairly intact. 

Source    https://www.sainsburysmagazine.co.uk

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