Cherry Bakewell Pudding by @ravneeteats

53 min

6 servings

🧈

100 g

Unsalted butter

🧈

5 g

Butter

🍬

100 g

Golden caster sugar

🥚

2 large

Eggs

🌰

2.5 ml

Almond extract

🌾

50 g

Plain flour

🌰

100 g

Ground almonds

🧂

0.5 g

Salt

🍒

400 g

Tinned cherries

🌰

15 g

Flaked almonds

  1. Preheat

    Preheat the oven to 180°C, or 160°C for a fan oven.

  2. Grease
    • butter for greasing

    Grease the small baking dish with the butter for greasing.

  3. Drain
    • tinned cherries

    Open and drain the tinned cherries thoroughly.

  4. Cream
    • unsalted butter
    • golden caster sugar

    Cream the softened unsalted butter and golden caster sugar until pale and fluffy.

  5. Beat
    • eggs

    Beat in 1 egg until incorporated, then repeat with the remaining egg.

  6. Stir
    • almond extract
    • Unsalted butter
    • Eggs

    Stir the almond extract into the butter and egg mixture.

  7. Combine
    • plain flour
    • ground almonds
    • salt

    Combine the plain flour, ground almonds, and salt in the second mixing bowl.

  8. Fold
    • plain flour
    • ground almonds
    • salt

    Fold the dry mixture into the wet mixture just until no dry flour remains.

  9. Spread
    • tinned cherries

    Spread the drained tinned cherries evenly across the base of the greased baking dish.

  10. Pour
    • Tinned cherries

    Pour the batter over the cherries and smooth the surface.

  11. Sprinkle
    • flaked almonds

    Sprinkle the flaked almonds evenly over the batter.

  12. Bake

    Bake for 30 to 35 minutes until golden and set in the centre.

  13. Serve

    Rest the pudding for 5 minutes, then serve warm.

Cherry Bakewell Pudding by @ravneeteats

53 min

6 servings

🧈

100 g

Unsalted butter

🧈

5 g

Butter

🍬

100 g

Golden caster sugar

🥚

2 large

Eggs

🌰

2.5 ml

Almond extract

🌾

50 g

Plain flour

🌰

100 g

Ground almonds

🧂

0.5 g

Salt

🍒

400 g

Tinned cherries

🌰

15 g

Flaked almonds

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C, or 160°C for a fan oven.

  2. Step 2/13

    Grease the small baking dish with the butter for greasing.

    🧈butter for greasing
    🍳small baking dish

  3. Step 3/13

    Open and drain the tinned cherries thoroughly.

    🍒tinned cherries
    🥫can opener
    🧺sieve

  4. Step 4/13

    Cream the softened unsalted butter and golden caster sugar until pale and fluffy.

    🧈unsalted butter
    🍬golden caster sugar
    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/13

    Beat in 1 egg until incorporated, then repeat with the remaining egg.

    🥚eggs
    🥣mixing bowl
    🥄whisk

  6. Step 6/13

    Stir the almond extract into the butter and egg mixture.

    🌰almond extract
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/13

    Combine the plain flour, ground almonds, and salt in the second mixing bowl.

    🌾plain flour
    🌰ground almonds
    🧂salt
    🥣mixing bowl
    🥄whisk

  8. Step 8/13

    Fold the dry mixture into the wet mixture just until no dry flour remains.

    🌾plain flour
    🌰ground almonds
    🧂salt
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/13

    Spread the drained tinned cherries evenly across the base of the greased baking dish.

    🍒tinned cherries
    🍳small baking dish

  10. Step 10/13

    Pour the batter over the cherries and smooth the surface.

    🍳small baking dish
    🥄rubber spatula

  11. Step 11/13

    Sprinkle the flaked almonds evenly over the batter.

    🌰flaked almonds
    🍳small baking dish

  12. Step 12/13

    Bake for 30 to 35 minutes until golden and set in the centre.

    🍳small baking dish

  13. Step 13/13

    Rest the pudding for 5 minutes, then serve warm.

    🍳small baking dish

Composition

Ingredients

Types

Dairy, Sweetener, Eggs, Flavoring, Grains, Baking, Nuts, Seasoning, Fruit, Canned goods, Topping

Ingredients

Unsalted butter, Butter, Golden caster sugar, Eggs, Almond extract, Plain flour, Ground almonds, Salt, Tinned cherries, Flaked almonds

Notes

Unsalted butter (softened), Butter (extra for greasing the dish), Tinned cherries (drained, jarred or frozen also work)

Allergens

Milk, Eggs, Tree nuts, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

470 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 42g, Sugars: 30g, Fat: 28g, Saturated fat: 10g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 100mg, Iron: 1.8mg, Potassium: 240mg, Sodium: 110mg

Vitamins

Vitamin A: 260µg, Vitamin E: 4.5mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

33 minutes

Overall

53 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

small baking dish, mixing bowl, wooden spoon, whisk, rubber spatula, sieve, can opener

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Afternoon tea, Family meal, Weekend baking, Comfort food

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British, English

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Light, Fluffy, Soft, Moist, Tender, Juicy, Crunchy

Flavors

Sweet, Fruity, Cherry, Almond, Buttery, Nutty, Rich

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 1 day (Cool completely,Keep covered,Store away from heat and sunlight), fridge : 3 days (Cool completely before storing,Transfer to an airtight container or cover the baking dish,Reheat until piping hot before serving), freezer : 3 months (Assemble unbaked pudding in a freezer-safe dish,Cover tightly before freezing,Bake directly from frozen,Add 10 min to the baking time)