Cherry bakewell sponge pudding

• pitted black cherries

  in syrup

• cherry jam↗6 tbsp tbsp
• butter↗200g g

  softened

• golden caster sugar↗200g g
• large eggs↗3
• self-raising flour↗50g g
• ground almond↗140g g
• almond extract↗1 tsp tsp
• flaked almond↗50g g
• icing sugar↗

  for dusting

• cream or custard↗

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.

2. 2

   In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.