Skip to content Skip to navigation

The Dairy Diary's Cherry Bakewell Sponge Puddings

This absolute classic pud is one of the totally moreish baking projects thought up by the creative brains behind The Dairy Diary. For plenty more cooking inspiration, you definitely won’t want to miss out on their brand new cookbook ‘More Taste & Less Waste.’ All about creating fabulous food while minimising food waste, it’s chock full of clever and inspiring recipes, as well as heaps of tips on how to be more eco-friendly in the kitchen. Order your copy from your milkman today!

  • Preparation time:
  • Cooking time:
  • Servings:

What you'll need

  • Custard, cream or ice cream to serve
  • 150g self-raising flour
  • 150g butter, softened
  • 225g cherry jam, plus extra to serve (optional)
  • 2 eggs, beaten
  • 75g glacé cherries, chopped
  • 150g caster sugar
  • 1tsp almond extract

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.