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Cherry Bakewell Steamed Pudding

A trickle of cherry jam tops this classic steamed pudding with the flavours of a Bakewell tart. This dish is so comforting and warm you’ll need to serve it to your guests while they’re on the sofa before the fire. Be sure to have a jug of custard ready for anyone who needs an extra treat! For the steaming, I used a pudding basin with a lid. If yours doesn’t have one, lay a piece of baking parchment on top of a sheet of foil, making a large pleat in the middle, to allow the pudding to rise. Cover the basin foil side up, crimp around the sides, and secure it tightly with string.



For the pudding

  • 115g (4oz) butter
  • 115g (4oz) sugar
  • 2 eggs
  • 50g (1 3/4oz) marzipan, grated
  • 50g (1 3/4oz) glace cherries, chopped
  • 1 teaspoon almond extract
  • 175g (6 ¼ oz) plain flour
  • 1 teaspoon baking powder

For the sauce

  • 90ml (1/4 cup + 2 tablespoons) cherry jam
  • 150ml (1/4 cup + 2 tablespoons) water
  • 1 tablespoon arrowroot Powder


  1. Lightly grease a 900ml (3 3/4 cups) pudding basin.
  2. In a bowl, cream together the butter and sugar until pale and light, then whisk in the eggs.
  3. Grate your marzipan, chop your cherries and stir these in along with the almond extract. Sift the flour and baking powder, then fold into the batter. Spoon your mix into the prepared basin, smooth the top and put the lid on. In a large saucepan filled halfway with boiling water, place a saucer upside down and put the pudding basin on top. Allow that to simmer with the lid on for 2 hours. Keep an eye on the pan and top up the water if necessary.
  4. To make the sauce, first sieve the jam into a small saucepan along with 120ml (1/2 cup) of water. Blend the arrowroot powder with 30ml (2 tablespoons) of cold water and stir into the jam mixture. Stirring all the time, heat the sauce gently until it boils and begins to thicken. 
  5. To serve, carefully invert the pudding onto a serving plate. Serve warm with the hot cherry jam sauce.

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