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Cherry Bakewell sponge pudding

Cherry and almond is a heavenly combination. This fruity dessert has a sponge top and crunchy finish. Serve with plenty of custard

  • Prep: 20 mins
    Cook: 1 hrs
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 549
  • Carbohydrates 48
  • Saturated Fat 15
  • Sugar 43
  • Protein 8
  • Fat 36
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 549
  • Carbohydrates 48
  • Saturated Fat 15
  • Sugar 43
  • Protein 8
  • Fat 36
  • Fibre 1
  • Salt 0.6

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 almonds
  • 1 tsp almond extract
  • 50g flaked almonds
  • icing sugar, for dusting
  • cream or custard, to serve

Method

  1. Heat 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. 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.

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