Cherry Bakewell Pudding

Serves 6-8, Prep and Cook: 3 hours, 20 mins

Melted unsalted butter, for greasing

¹∕³ cup black cherry spreadable fruit

150g unsalted butter, chopped, at room temperature

¾ cup caster sugar

2 tsps vanilla extract

3 eggs

1¼ cups self-raising flour

²∕³ cup almond meal

¹∕³ cup milk

Extra ½ cup black cherry jam

Vanilla custard, to serve

1 Grease a metal pudding steamer (8-cup capacity) with butter. Spoon spreadable fruit over base of steamer. 2 Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl. 3 Add flour, almond meal and milk. Stir until combined. Spoon into the prepared steamer. 4 Place a piece of baking paper then foil over top of steamer. Tie firmly with string to secure. Cover with metal lid. 5 Place a small, heat-proof saucer in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit steamer on saucer. Pour in enough cold water (about 8 cups) to come three-quarters of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid. 6 Cook on high for 3 hours. Remove steamer. Stand for 15 minutes. Remove lid, foil and paper. Turn out pudding onto a plate. 7 Meanwhile, place extra jam in a heat-proof jug. Microwave on high, stirring halfway, for about 1 minute, or until warmed. 8 Spoon over warm pudding. Serve with custard.