Stacey’s Bakewell Steamed Pudding recipe
Inspired by the much-loved Bakewell tart, this pudding combines a rich almond sponge with homemade cherry jam. It’s finished off with fresh raspberries, toasted almonds and custard.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Electric hand whisk
- Pudding basin
- Sifter
- Butcher's twine
- Aluminum foil
- Parchment paper
- Upturned saucer
- Stove
- Pan
- Heavy-based pan
- Mixing bowl
- Wooden spoon
- Spoon
- Serving jug
- Measuring spoon
- Chef's knife
- Refrigerator
- Pastry brush
Ingredients
- 200g sweet, large, ripe cherries, halved and stoned
- 50g granulated sugar
- juice of ½ large lemon
- 135g unsalted butter, softened
- 135g light muscovado sugar
- 2 eggs, beaten
- ½ tsp almond extract
- 135g self-raising flour, sifted
- 2–3 tbsp whole milk
- 40g ground almonds
- 100g raspberries, to decorate
- 1 tbsp chopped toasted almonds, to decorate
- 275ml single cream
- ½ vanilla pod, split lengthways
- 3 egg yolks
- 1 tsp cornflour
- 1 tbsp caster sugar
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