Cherry Bakewell Steamed Pudding is a nostalgic treat that combines rich almond flavors with the sweet tang of cherries. The soft, moist sponge melts in your mouth, while the hidden layer of cherry jam adds a delightful burst of fruity goodness. Perfectly steamed to create a light yet indulgent texture, this dessert feels like a warm hug on a chilly evening. With just 20 minutes of prep and a leisurely 90 minutes of cooking, it’s surprisingly simple to make yet feels utterly luxurious.
Topped with a glossy almond glaze and a scattering of toasted flaked almonds, every bite offers a harmony of crunch and creaminess. The subtle almond aroma fills your kitchen, promising a dessert that’s as comforting as it is elegant. Whether served with a dollop of custard or a scoop of vanilla ice cream, this pudding is a crowd-pleaser that’s sure to impress. It’s the kind of dessert that turns an ordinary meal into a special occasion, leaving everyone craving just one more slice.
What You’ll Need for Cherry Bakewell Steamed Pudding
- 1 cup (5oz/142g) pitted cherries (fresh or frozen, thawed if frozen)
- 3 tablespoons plus ½ cup (4oz/115g) granulated sugar (divided)
- ½ cup (4oz/115g) butter (softened, unsalted preferred)
- 2 large eggs (room temperature)
- 2 tablespoons whole milk (or substitute with almond milk for a nuttier flavor)
- ½ teaspoon almond extract (or vanilla extract if preferred)
- ⅔ cup (2 ⅔ oz/76g) almond flour (or ground almonds)
- ½ cup (2 ½oz/71g) self-rising flour (or all-purpose flour + ½ teaspoon baking powder)
- ½ recipe crème anglaise (for serving, store-bought or homemade)
How to Make Cherry Bakewell Steamed Pudding
- Prepare the steamer: Fill a large, lidded stockpot with 1-2 inches (2½ – 5cm) of water. Place a steamer basket inside and heat over medium-low.
- Prepare the pudding basin: Butter and flour a ½ liter pudding basin. Set aside.
- Cook the cherries: In a small saucepan over medium heat, warm the cherries and 3 tablespoons of sugar until the cherries burst and release their juice. Remove from heat and set aside.
- Make the batter: In a medium bowl, beat the remaining ½ cup (4oz/115g) sugar with the butter until fluffy. Add the eggs one at a time, then mix in the milk and almond extract. Fold in the almond flour and self-rising flour until just combined.
- Assemble the pudding: Place about ⅔ of the cherries in the prepared pudding basin. Top with the pudding batter. Cover the batter with a circle of parchment paper, then tightly seal the basin with foil.
- Steam the pudding: Place the pudding basin on the steamer basket over simmering water. Lower the heat to low, cover the pot, and steam for about 1 hour 20 minutes. Replenish the water every 20 minutes by adding boiling water from a kettle. The pudding is done when it feels firm and springs back when pressed.
- Serve: Carefully remove the pudding basin from the pot. Remove the foil and parchment, then turn the pudding out onto a serving plate. Top with the reserved cherries and serve warm with crème anglaise on the side.
- Store leftovers: Keep leftover pudding in an airtight container at room temperature for up to 2 days. Reheat in the microwave or steamer before serving. (Note: Crème anglaise must be refrigerated.)
Perfect Pairings: Sauce and Topping Ideas
While crème anglaise is a classic accompaniment to Cherry Bakewell Steamed Pudding, you can also try vanilla ice cream for a cool contrast or a drizzle of warm custard for extra indulgence. For a nutty twist, sprinkle toasted almond slices on top or add a dollop of whipped cream with a hint of almond extract.
Storage and Reheating Tips
Store leftover pudding in an airtight container at room temperature for up to 2 days. To reheat, use a steamer for about 10 minutes or microwave in 30-second intervals until warm. Remember, the crème anglaise must be kept refrigerated and served cold or gently warmed.
Time-Saving Hacks for Busy Bakers
To speed up prep, use frozen cherries instead of fresh—they work just as well! You can also prepare the pudding batter the night before and refrigerate it, then steam it fresh the next day. Keep a kettle of water boiling nearby to quickly replenish the steamer pot.
Equipment Essentials for Steaming Success
Ensure you have a lidded stockpot and a steamer basket that fits snugly inside. A ½-liter pudding basin is ideal for this recipe, but any heatproof bowl of similar size will work. Don’t forget parchment paper and foil to seal the pudding tightly while steaming.
Recipe Variations to Mix It Up
Swap cherries for raspberries or blackberries for a different fruity twist. If you’re not a fan of almond, replace almond flour with an equal amount of self-rising flour and use vanilla extract instead of almond. For a gluten-free version, use a gluten-free flour blend in place of self-rising flour.
Cherry Bakewell Steamed Pudding
Ingredients
- 1 cup pitted cherries (fresh or frozen)
- 3 tablespoons granulated sugar plus ½ cup (4oz/115g) divided
- ½ cup butter (softened)
- 2 large eggs (room temperature)
- 2 tablespoons whole milk
- ½ teaspoon almond extract
- ⅔ cup almond flour
- ½ cup self-rising flour
- ½ recipe crème anglaise (for serving)
Instructions
- Fill a large, lidded stockpot with 1-2-inches (2½ – 5cm) of water, place a steamer basket in the pot and turn on the heat to medium-low.
- Butter and flour a ½ liter pudding basin and set aside.
- In a small saucepan over medium heat, warm the cherries and 3 tablespoons of sugar until the cherries begin to burst and release their juice. Remove from the heat and set aside.
- In a medium bowl, beat the remaining ½ cup (4oz/115g) sugar with the butter until fluffy.
- Add the eggs, one at a time, and then add the milk and almond extract and beat until fully combined.
- Finally, fold in the almond flour and the self-rising flour until just fully combined.
- Put about ⅔ of the cherries in the prepared pudding basin (set the remaining aside) and then top with the pudding batter.
- Place a circle of parchment paper directly on the batter and then cover the top of the basin tightly with foil.
- Place the pudding basin onto your steamer basket over the simmering water, lower the heat to low, and place the lid on the stockpot.
- (Place a kettle of water to boil and replenish the water in the stockpot about every 20 minutes)
- Steam the pudding for about 1 hour 20 minutes, until the pudding feels firm and springs back when pressed.
- Carefully remove the pudding basin from the stockpot, remove the foil and parchment and turn it out onto a serving plate.
- Top the pudding with the reserved cherries and serve warm with a side of crème anglaise. Store leftover pudding in an airtight container at room temperature for up to 2 days. Rewarm in the microwave or steamer until heated through before serving. (The crème anglaise must be kept refrigerated.)
