Bakewell Pudding (VG) from Broke Vegan One Pot

By Erin Brown
Related Categories: Cookbook Confidential

“A recipe that pays homage to the classic British Bakewell tart, with a layer of zesty cherries and a soft, sweet and almondy topping. If you prefer something a little tarter, try using apricots, which work so well with the frangipane (see below).” Sam Dixon, author of Broke Vegan One Pot

Serves 6

Vegetable oil or vegan butter, for greasing

500 g (1 lb) frozen cherries

50 g (2 oz) caster sugar

Finely grated zest of 1 orange and 1 tablespoon juice

1 tablespoon vanilla extract

Frangipane

150 g (5 oz) vegan butter, softened

175 g (6 oz) caster sugar

200 g (7 oz) ground almonds

50 g (2 oz) plain flour

½ teaspoon baking powder

125 ml (4 fl oz) almond milk

1 teaspoon almond extract

1 tablespoon kirsch (optional)

50 g (2 oz) flaked almonds

Preheat the oven to 180°C (350°F), Gas Mark 4. Grease a deep ovenproof dish about 16 x 23 cm (61/4 x 9 inches) with vegetable oil or vegan butter.

Toss the cherries with the sugar, orange zest and juice and vanilla in the dish and bake for 15 minutes.

Meanwhile, put the vegan butter and sugar for the frangipane in a bowl and beat with an electric hand whisk until pale and fluffy.

Mix in the ground almonds, flour and baking powder, then slowly add the almond milk and extract, and kirsch if using, until you have a smooth batter.

Take the dish out of the oven and dollop the frangipane batter evenly over the cherries. Scatter over the flaked almonds and bake for about 45 minutes until the frangipane is fairly firm and golden.

FOR APRICOT FRANGIPANE PUDDING, swap the cherries for 500 g (1 lb) apricots, pitted and quartered, and toss with 100 g (31/2 oz) caster sugar and only 1 teaspoon vanilla extract, omitting the orange zest and juice. Omit the kirsch from the frangipane batter. Bake and serve as above.