Cherry Bakewell fudge combines the flavors of a Cherry Bakewell pastry with the smooth and creamy texture of fudge. A shortcrust pastry shell is filled with almond-flavored sponge cake, a layer of cherry jam, and topped with icing and a glacé cherry in the Cherry Bakewell tart, a popular British dessert.
To make Cherry Bakewell fudge, start with a regular fudge recipe and then add the flavors of the tart. Here’s a simple recipe to get you started:
- 400g (14 oz) condensed milk – 200g (7 oz) chopped white chocolate – 100g (3.5 oz) 100g unsalted butter (3.5 ounce) 75g icing sugar (2.6 oz) 50g ground almonds (1.8 oz) 50g (1.8 oz) chopped glace cherries cherry preserves
Instructions:
- Line a square baking dish with parchment paper or butter it.
- Combine the condensed milk, butter, and icing sugar in a large pot. Stir the mixture frequently over low heat until the butter has melted and the sugar has dissolved.
- Pour in the chopped white chocolate and continue to whisk until the chocolate has melted and the mixture is smooth.
- Remove from the heat and add the ground almonds, chopped glace cherries, and cherry jam. Check that the components are placed evenly.
- Spread the fudge mixture evenly into the prepared baking dish.
- Allow the fudge to cool at room temperature for a few minutes before refrigerating it for several hours or overnight until solid.
- Remove the fudge from the baking dish and cut it into tiny squares or rectangles.
- Plate and enjoy!
This is only one kind of Cherry Bakewell fudge, and you can change it up to suit your tastes. For an added taste boost, add almond extract or a layer of cherry jam in the centre. Experiment and add your own spin to make it even more wonderful!
