Cherry Bakewell pudding
Cherry Bakewell puddingSubscribe to Sainsbury's magazine
This pudding is lovely finished with either a drizzle of cream or a scoop of ice cream
- 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
Prepare up to the end of step 2 an hour ahead, but don’t put the topping on until just before baking.
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.
Put all of the Bakewell topping ingredients in a bowl and, using an electric hand whisk, mix them together for 2 minutes.
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.
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.
How to line a pastry case
Fresh cherries and almonds are great flavour partners