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.