Cherry Bakewell sponge pudding

Cherry Bakewell sponge pudding

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(14 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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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.
27th Jan, 2014
Brilliant recipe. I was attracted to this because I love the combination of cherries and almonds made it yesterday for Sunday lunch and was a great success. Quick and easy to prepare from store cupboard ingredients, easily cooked around the other lunch components. I made halve quantity as only three of us. I served it with Carte D'or Cherry Ice Cream melting over it. delicious. Will make full quantity next time when have a larger crowd.
26th Jan, 2014
This is absolutely gorgeous and kept well for a few days. The only thing is to get pitted cherries, I bought tins but had to remove all the stones by hand. Worth it though!


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