Cherry Bakewell Steamed Pudding

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHAT YOU GET: An English Cherry Bakewell pudding made with jammy cherries and almond flour, filled with flavor and with a satisfying, dense richness.

A Cherry Bakewell Steamed Pudding is the ultimate comfort dessert. This unbelievably moist cake is flavored using either fresh or frozen cherries, which get baked down to a beautiful, jammy texture, and is made with almond flour, which doesn’t just add to the taste, it helps hold the cake together. 

This isn’t your traditional American pudding, which is more custard-like; this steamed pudding is more like a cake. If you’ve never made a traditional English-style pudding, be sure to check out my How To Steam Pudding guide! I walk you through all of the steps and the special equipment necessary. 

Oh, and please serve this cake warm with a cool and creamy crème anglaise — you will not be disappointed.

What Is Steamed Pudding?

Steamed pudding, which is very popular in England and Ireland, is cake batter that is steamed rather than baked in an oven. By steaming this cake, you are introducing a lot of moisture instead of using an oven, which uses dry heat and may dry out other types of cake. 

Can I Use Frozen Cherries In Cherry Bakewell Pudding?

Yes! Frozen cherries work wonderfully in this pudding as they tend to have a bit more liquid than fresh cherries — though you can use pitted fresh cherries as well — which makes the cake even moister. Fruits are frozen at peak freshness, so if it isn’t the cherry season, frozen might be the best route to go.

Tools You Need To Make Cherry Bakewell Steamed Pudding

• Measuring cups and spoons
• 1/2-liter pudding basin
• Steamer basket
• Large stockpot
• Mixing bowls
• Parchment paper
• Foil

Gemma’s Pro Chef Tips For Making Cherry Bakewell Pudding

• You can use fresh, pitted cherries if you have them, but peak cherry season is brief and frozen cherries work well in this recipe. Make sure yours are pitted and remove the pits if not.
• The batter will look very small, but it rises quite a bit when steamed.
• Make sure to check your water levels and replenish as necessary frequently. I’ll set a timer if I’m busy so I don’t forget!
• Be very careful when checking the pudding for doneness and removing the basin. Steam is very hot and can cause burns.
• My crème anglaise is a classic pairing with steamed puddings, but you can also serve this with a scoop of vanilla ice cream.
• Have you steamed a pudding before? Check out my easy-to-follow step-by-step post on How to Steam A Pudding.

More Recipes!

If you loved this recipe, you’re going to love these, too.

• Chocolate Bread and Butter Pudding
• Croque Monsieur Savory Bread Pudding
• My Mum’s Christmas Pudding
• Queen of Puddings
• Gorgeous Summer Berry Pudding
• Traditional English Sticky Toffee Pudding

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

Try These Recipes!

Spiced Apple Cake With Honey Caramel Sauce

Italian Ricotta Cake With Plums

Homemade Blueberry Buckle

Cookies N' Cream Ice Cream Cake