Prep time:

Cooking time: 40 minutes

Total time:

Serves: 6

200g Plain Flour

100g Unsalted Butter

5g Caster Sugar

2g Salt

1 Large Egg

10ml Water

250g Kentish Cherries

50g Caster Sugar

50ml Water

15ml Kirsch

115g Caster Sugar

115g Unsalted Butter, cubed

2 Large Eggs, beaten

30g Plain Flour

115g Ground Almonds

1 Lemon Zest

5ml Vanilla Extract

5ml Almond Extract

Sliced Almonds, Firm Whipped Cream, Fresh Cherries , to serve

Are you feeling The Great British Bakeoff fever? Fresh from the kitchens studying at Le Cordon Bleu, Lorna Fleming from Yumptious shares her inventive twist on a traditional teatime favourite – the Cherry Bakewell...

  • pictures: David Merewether

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Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to...

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