Cherry Bakewell pudding
Prep time: 25 minsTotal time: 
Cherry Bakewell pudding
Prep time: 25 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 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
Step by step
Prepare up to the end of step 2 an hour ahead, but don’t put the topping on until just before baking.
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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.
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Put all of the Bakewell topping ingredients in a bowl and, using an electric hand whisk, mix them together for 2 minutes.
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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.
TipIf 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.
Fresh cherries and almonds are great flavour partners
