Cherry Bakewell sponge pudding

Cherry Bakewell sponge pudding

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(8 ratings)

Prep: 20 mins Cook: 1 hr


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



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

  • 6 tbsp cherry jam
  • 200g butter, softened



    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


  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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15th Oct, 2017
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
20th May, 2016
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!!
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.
6th May, 2014
So easy and very moreish! will definately be making again.
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.
20th Feb, 2014
A great recipe but you don't need all the juice!
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!
27th Jan, 2014
Brilliant recipe. Made this yesterday for Sunday lunch was a great success. I was attracted to this because I love the combination of cherries and almonds, was very easy to make from store cupboard ingredients and cooked easily among the other lunch components. I made half quantity as there was only 3 of us and served it with cherry ice cream melting over it, delicious. Will make full amount next time when have a larger crowd.


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
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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