Cherry and almond pudding

Serves: 4 Prepare & Cook:


  • 75g butter, melted, plus extra for greasing
  • 500g spinneysFOOD Cherries, pitted and halved
  • 40g spinneysFOOD Caster Sugar
  • 1 tbsp cornflour
  • 1 tsp almond extract
  • 2 potato bread buns, sliced into rounds
  • ½ tsp spinneysFOOD Ground Cinnamon
  • spinneysFOOD Madagascan Vanilla Ice Cream, to serve


  1. Preheat the oven to 200°C, gas mark 6. Grease an ovenproof dish.
  2. Set a saucepan with the cherries over a medium heat. Add the sugar, cornflour and 200ml water then cook for 6-8 minutes or until the liquid has a sauce-like consistency. Stir in the almond extract and transfer the cherries to the dish.
  3. Brush the bread rounds with the melted butter and sprinkle with the cinnamon. Arrange on top of the cherries and bake for 30 minutes, until golden. Serve with ice cream.

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