Serves: 6

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

Ingredients

• 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

Method

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.