Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Cherry bakewell sponge pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 2 x 425g cans pitted black cherriesin syrup
- 6 tbsp cherry jam
- 200g buttersoftened
- 200g golden caster sugar
- 3 large eggs
- 50g self-raising flour
- 140g ground almond
- 1 tsp almond extract
- 50g flaked almond
- icing sugarfor dusting
- cream or custardto serve
Nutrition: per serving (8)
- kcal549
- fat36g
- saturates15g
- carbs48g
- sugars43g
- fibre1g
- protein8g
- salt0.6g
Method
step 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.
step 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.
