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Mrs Darlington’s Cherry & Almond Sponge Pudding
Serves 6-8

Mrs Darlington’s Cherry & Almond Sponge Pudding

Heat the oven to 180C/160 fan/gas4

You will need an oven proof dish approx 18 x 25cm


A sweet, fruity pudding, perfect for all the family. Serve with lashings of custard.

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2 x 425g cans pitted black cherries, in syrup

6 tbsp Mrs Darlington's Morello Cherry Jam

200g/7oz butter, softened

200g/7oz caster sugar

3 large eggs

50g/2oz self raising flour

140g/4oz ground almonds

1 tsp almond extract

50g/2oz flaked almonds

icing sugar, for dusting (optional)

 

METHOD TO SUCCESS

Tip the syrup from the black cherries and the Mrs Darlington's Morello Cherry jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy. Now add the cherries to the pan. Pour into the baking dish and then set aside.

In a large bowl, mix the butter, sugar, eggs, flour, almonds and almond extract with an electric whisk until combined. Carefully add the sponge mixture on top of the cherries and spread to a smooth layer. Try not to disturb the cherries underneath too much.

Scatter over the flaked almonds, then bake for 45 minutes or until a skewer inserted in to the sponge comes out clean.

Leave to cool for 5 mintues, then dust with icing sugar and serve with cream or custard.