• 900 g cherries, pitted
  • 2 tbsp cherry brandy (optional)
  • 4 tbsp red cherry jam
  • 1 tbsp sliced or flaked almonds

For the Bakewell topping

  • 200 g soft butter
  • 175 g caster sugar
  • 4 large eggs, lightly beaten
  • 200 g ground almonds
  • zest of 1 lemon


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Toss the cherries with the cherry brandy, if using, and jam. Tip into a shallow ovenproof baking dish approximately 20-30cm.

  2. 2

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

  3. 3

    Spoon the Bakewell topping over the fruit in the baking dish. Scatter the almonds on top of the pudding. Bake for 50-55 minutes or until risen, golden and set. Serve warm with cream or ice cream, if you like.


    Kitchen secret: if you don’t have a cherry stoner, use the flat blade of a kitchen knife to lightly squash each cherry on a board. The stone should be released, leaving the cherry fairly intact. 

Nutritional Details

Each serving provides
  • Energy 2303kj 550kcal 28%
  • Fat 38.2g 55%
  • Saturates 14.3g 72%
  • Sugars 34.4g 38%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1315kj/314kcal

Each serving provides

37.1g carbohydrate 3.6g fibre 11.4g protein

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