There’s something comforting about a bakewell-style pudding. After I had my son Donnie, I’d pop one in the oven before dinner – it would often be cool by the time I got to it, but I’d still enjoy it, hunched over the kitchen counter with more cream than pudding. It’s a simple pleasure that has always brought me comfort, and I hope it does the same for you.
Tinned cherry bakewell pudding
Prep 10 min
Cook 50 min
Serves 4
100g softened unsalted butter, plus extra for greasing
100g golden caster sugar
2 eggs
½ tsp almond extract
50g plain flour
100g ground almonds
A pinch of salt
400g tinned cherries, drained
2 tbsp flaked almonds
Cream or custard, to serve
Heat the oven to 180C (160C fan)/350F/gas 4, and grease a small baking dish.
In a bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the almond extract.
In a second bowl, mix the flour, ground almonds and salt, then gradually fold these dry ingredients into the butter mixture, until everything is well combined.
Spread the drained cherries evenly over the base of the greased baking dish. Pour the almond batter evenly over the top and smooth out with a spatula. Scatter over the flaked almonds, then bake for 30–35 minutes, until golden and set.
Serve warm with lots of cream or custard.
