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Cherry Bakewell pudding

by Stephanie Brooks

Serves: 6

Fresh cherries and almonds are great flavour partners in this simple but indulgent pud.


  • 900g cherries, pitted
  • 2 tbsp cherry brandy (optional)
  • 4-5 tbsp red cherry jam
  • 1-2 tbsp sliced or flaked almonds
  • cream or ice cream, to serve
  • 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 20x30cm.
  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.
  4. Scatter the almonds on top of the pudding. Bake for 45-50 minutes or until risen, golden and set. Serve warm with cream or ice cream.

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