Cherry Bakewell sponge pudding
Transform a classic bake into a warming pud the whole family will love. Serve with custard.
Serves 6- 8 Prep 20 mins Cook 1 hr
2 x 425g cans pitted black cherries,
in syrup 6 tbsp cherry jam 200g butter, softened 200g golden caster sugar 3 large eggs 50g self-raising flour 140g ground almonds 1 tsp almond extract 50g flaked almonds 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, then 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 serve with custard. PER SERVING (8) 549 kcals, fat 36g, saturates 15g, carbs 48g, sugars 43g, fibre 1g, protein 8g, salt 0.6g
1 Butter a 1-litre pudding basin. In a small bowl, mix the syrup with the breadcrumbs and brandy, if using, then tip into the basin. 2 Beat the butter with the sugar and zest until light and fluffy, then add the eggs gradually. Fold in the flour, then finally add the milk. 3 Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper (see tip below). Place in a large pan with gently simmering water halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and extra golden syrup drizzled over if you wish. PER SERVING 763 kcals, fat 43g, saturates 25g, carbs 90g, sugars 56g, fibre 1g, protein 10g, salt 0.7g