Cherry Bakewell sponge pudding

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

PREP 20 mins
COOK 1 hrs


  • calories 549
  • carbs 48
  • saturated fat 15
  • sugar 43
  • protein 8
  • fat 36
  • fibre 1
  • salt 0.6


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, 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.