Cherry Bakewell Sponge Pudding

Cherry Bakewell Sponge Pudding

6 tbsp cherry jam

200g butter, softened

220g golden caster sugar

3 large eggs

50g SR flour

140g ground almonds

1 tsp almond extract

50g flaked almonds

icing sugar for dusting

Heat oven to 160C fan. Drain the cherries. Add the syrup from the cherries and the jam to a saucepan. Boil for about 10 mins until the liquid has reduced by half and is thick and syrupy, then stir in the cherries. Pour into a baking dish [roughly 18 x 25 cm], then set aside. Using an electric mixer, mix the butter and sugar together until light and fluffy, add the eggs one at a time, then add the flour, ground almonds, almond extract and a pinch of salt. Mix until well combined. Dollop the mixture over the cherries and spread to form a smooth layer, trying not to disturb the fruit below. Scatter the flaked almonds over the top, then bake for about 45 mins or until a skewer inserted into the sponge comes out clean. Leave to cool for about 5 mins, then dust with icing sugar.

Serve with ready-made Madagascar Vanilla custard or thick double cream.