Cherry Bakewell Pudding

4 Portions
120 minutes
Discover our cherry bakewell pudding recipe. This classic British dessert is taken to the next level with the addition of a delicious cherry jammy sauce.
This ultimate dessert indulgence is super easy to make and will impress both family and friends that will leave them asking for seconds.
Recipe Ingredients
How to Prepare
Try adding 5ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract with Seeds to the cherry sauce or using strawberry jam if preferred.
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Recipe Ingredients

For the Puddings
115 gMargarine (4 oz)
115 gCaster Sugar (4 oz)
50 gDr. Oetker Ready to Roll Marzipan (2 oz) grated
50 gGlacé Cherries (2 oz) chopped
5 mlDr. Oetker Moroccan Almond Extract (1 tsp)
175 gPlain Flour (6 oz)
1Dr. Oetker Baking Powder Sachet x 1(1 tsp)
2Medium Eggs (beaten)
For the Sauce
90 mlCherry Jam (6 tbsp) sieved
1Dr. Oetker Ground Arrowroot Sachet (1 tbsp)

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Picture - Dr. Oetker Moroccan Almond Extract (1 tsp)
Picture - Dr. Oetker Baking Powder Sachet x 1(1 tsp)
Picture - Dr. Oetker Ground Arrowroot Sachet (1 tbsp)

Cherry Bakewell Pudding

Lightly grease a 900ml (1 ½ pt) pudding basin. In a bowl, cream together the margarine and sugar until pale and creamy. Whisk in the eggs and stir in the Marzipan, cherries and Almond Extract.


Sift the flour and Baking Powder on top and carefully fold into the cherry mixture. Spoon into the prepared basin and smooth the top. Top the pudding with a round of baking parchment, and then cover the top of the basin with foil. Secure with string.


Either place the pudding in a steamer above a saucepan of boiling water or stand the pudding on a trivet inside a large saucepan and pour in sufficient boiling water to come halfway up the side of the basin. Cover tightly with a lid and steam for 2 hours, topping the water level up as required, until the pudding is risen and a skewer inserted into the centre comes out clean.


Towards the end of cooking time, make the sauce. Put the jam in a small saucepan and blend into a paste with 150ml (¼ pt) cold water. Blend the Ground Arrowroot with 30ml (2 tbsp) cold water and stir into the jam mixture. Stirring all the time, heat the sauce gently until it boils, thickens and clears.


To serve, unwrap the pudding and invert on to a warmed serving plate. Serve warm with the hot cherry jam sauce.