Cherry Bakewell sponge pudding
By Cassie Best
Cherry and almond is a heavenly combination. This fruity dessert has a sponge top and crunchy finish. Serve with plenty of custard
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Prep:20 mins
Cook:1 hrs
- Serves 8
- Easy
Nutrition per serving
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kcal 549
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fat 36g
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saturates 15g
-
carbs 48g
-
sugars 43g
-
fibre 1g
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protein 8g
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salt 0.6g
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
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.
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.
