Cherry Bakewell sponge pudding

Cherry Bakewell sponge pudding

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(11 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 6 - 8

Cherry and almond is a heavenly combination. This fruity dessert has a sponge top and crunchy finish. Serve with plenty of custard

Nutrition and extra info

Nutrition: per serving (8)

  • kcal549
  • fat36g
  • saturates15g
  • carbs48g
  • sugars43g
  • fibre1g
  • protein8g
  • salt0.6g
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Ingredients

  • 2 x 425g cans pitted black cherries, in syrup
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 6 tbsp cherry jam
  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 3 large eggs
  • 50g self-raising flour
  • 140g ground almond
  • 1 tsp almond extract
  • 50g flaked almond
  • icing sugar, for dusting
  • cream or custard, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.

  2. In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.

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Comments, questions and tips

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charlottemarriott
30th Mar, 2018
5.05
I have done this a couple of times now, such a crowd pleaser! Super tasty and deinitely good with custard (although leftovers without custard are still divine). I tend to use the syrup from only one can of cherries and still bubble it down for 15 minutes until it gets thicker. I also have to bake it for 15 minutes longer than the 45 mins stated as the sponge mixture is still runny if not.
helen130778
15th Oct, 2017
5.05
Lovely pudding however far too much liquid. Will make again but will also reduce the cherries down with the syrup as the created far too much liquid and an oven over flow
katiekates
20th May, 2016
5.05
I could only get cherries in grape juice, so just boiled half the juice from one can with the jam - took about 20 mins vigorous boiling (can do this while making the topping) and was still quite liquid at the end but didn't seem to matter as it soaks into the sponge and bubbles up the side a bit - yum! The final product is DELICIOUS and I've made it several times now, everyone loves it (with custard!).
mamma mia
11th May, 2014
I was disappointed with this pudding- far too much liquid despite boiling it for AGES and horrendously sweet too!!
spagirl
11th May, 2014
Because some people have advised to reduce the amount of syrup on the original recipe. Could someone kindly advise me on how much black cherry syrup is needed, or should I just keep boiling down all the liquid until thick and syrupy. Thanking you in anticipation.
beckyott
6th May, 2014
So easy and very moreish! will definately be making again.
bikerbell
28th Apr, 2014
Super. Agree not all juice needed, but I forgot so had to boil it for about 20 minutes to reduce. I used 1 jar+liquid of cherries in kirsch and 1 tin of ordinary black cherries in syrup. Tasted really good and will definatatly make again. Served it with cream.
susied
20th Feb, 2014
5.05
A great recipe but you don't need all the juice!
sushinigr
9th Feb, 2014
A Delicious pudding. A great showstopper for any family/friends gathering. I couldn't find cherry jam. So I used home made cherry compote instead.
Frantic Flapjack
3rd Feb, 2014
This was delicious. I couldn't get tins of pitted cherries so had to de-stone myself which didn't take too long. I reduced the liquid but there was still a lot so tipped some off just in case it bubbled up through the sponge. I would recommend putting it on a baking tray in the oven just in case of spillages. A heavenly pudding. Don't delay - make it today!

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mmorton
30th Jan, 2018
Could you make this with tinned raspberries and raspberry jam?
goodfoodteam's picture
goodfoodteam
6th Feb, 2018
Thank you for your question. If the raspberries are in syrup rather than juice then you should be able to do a straight swap, along with the jam. Let us know how you get on.
j3llyb4by
9th Sep, 2014
Can this pudding be prepared in advance and baked before serving. I would like to serve it as dessert for a dinner party.
goodfoodteam's picture
goodfoodteam
16th Sep, 2014
Hi there, thanks for your question, it needs to be baked straight away as the raising agent will start to work once it is combined. If you need to get-ahead, bake in the morning and serve the cake at room temperature, or warm in a medium oven for a few mins before serving. Hope this helps.
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