Cherry Bakewell Pudding

• temps total: 42 minutes

Ingrédients

100g softened unsalted butter + extra for greasing

100g golden caster sugar

2 eggs

½ tsp almond extract

50g plain flour

100g ground almonds

Pinch of salt

400g tinned cherries, drained

2 tbsp flaked almonds

Instructions

Preheat oven to 180°C (160°C fan) and grease a small baking dish.

Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in almond extract.

Mix flour, ground almonds, and salt in a separate bowl. Fold into the wet mix until combined.

Spread cherries in the dish, pour batter over them, and smooth out. Sprinkle flaked almonds on top.

Bake for 30–35 mins, until golden.

Serve warm with lots of cream or custard. Pure comfort! 🍒✨

If you want to freeze them, assemble them and cover, freeze. Bake from frozen, add another 10 mins.

Use tinned cherries, jarred or frozen.

Head over to guardian feast for the full recipe