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The Dairy Diary's Cherry Bakewell Sponge Pudding

This absolute classic pud is one of the totally moreish baking projects thought up by the creative brains behind The Dairy Diary. Order next year’s copy from your milkman today!

  • Preparation time: 15 min(s)
  • Cooking time: 30 min(s)
  • Servings: 6

How to make

  1. Preheat the oven to 180°C/160°fan/Gas 4. Grease and flour six 175ml (6fl oz) pudding basins or ovenproof dishes. Spoon jam into the bottom of each basin.
  2. In a bowl, beat together the butter and sugar until light and creamy, then gradually beat in the eggs. Sift the flour over the mixture and gently mix everything together.
  3. Stir in the almond extract and cherries and divide the mixture between the prepared basins or dishes. Smooth the tops and stand the basins on a baking tray. Bake for 25–30 minutes until risen and firm to the touch.
  4. To serve, leave to stand for 10 minutes before turning out into warmed serving bowls. Serve hot with custard, cream or ice cream, and extra jam if liked.

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