It is the season of comfort foods, and comfort puddings. I know it won’t be long before I crave fresh vibrant salads and fruit, so I maximise the opportunity for some warmth and comfort in my cooking.
I found this recipe in the BBC Good Food Magazine October 2017 issue. I love the traditional British Bakewell Tart (or Bakewell pudding) and having visited Bakewell itself, the home of this tasty pudding I have had the real thing! Today’s pudding is a variation on the theme, but as with all the recipes I prefer to make, easy and tasty. And, of course with cherries – fruit – y’know, healthy!
This Cherry Bakewell Sponge Pudding is warm, almondy, comforting and with a nice balance of fruit to sponge topping. You could of course, always add more fruit if you prefer that.
Personally, I would thicken the cherry sauce a little more, as I was unable to reduce it enough (without it all ending up a sticky sugary mess). But as it was, the excess liquid was absorbed by the almond sponge, and worked well.
The sponge topping has ground almonds, and almond essence, as well as flaked almonds sprinkled over the top (maximum almond!!).
The end result is a lovely, light almond sponge on top of the cherry filling. I would definitely make this again.
Wherever you are, whatever you are doing, I wish you a peaceful day 🙂