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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.
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.
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.
Fresh cherries and almonds are great flavour partners
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