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Cherry Bakewell Pudding

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Tuesday, 24th June 2014, 08:00

Cherry Bakewell Pudding Cherry Bakewell Pudding

A great twist on the traditional Bakewell Tart with seasonal cherries.

900g cherries, pitted
2 tbsp cherry brandy (optional)
4-5 tbsp red cherry jam
1-2 tbsp sliced or flaked almonds.
For the topping:
200g soft butter
175g caster sugar
4 large eggs, lightly beaten
200g ground almonds
zest of 1 lemon.

1. Preheat the oven to 180C, 160C fan, gas 4. Toss the cherries with the cherry brandy, if using, and jam. Tip into a shallow ovenproof baking dish.

2. Put all of the Bakewell topping ingredients in a bowl and, using an electric hand whisk, mix them together for 2 minutes.

3. Spoon the topping over the fruit in the baking dish.

4. Scatter the almonds on top of the pudding. Bake for 35-40 minutes or until well risen, golden and set. Serve warm with cream or ice cream.

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