Sunday Bake: Bakewell Blondie Pudding

Sometimes the Patriarch outdoes himself. It may be six months into parenthood and he still can’t recite a nursery rhyme, but he has invented a new game to keep babs occupied for a while. Introducing the Council of Animals.

A single chamber structure, here Mister Baby wears his ceremonial yoghurty vest to debate with the Penguin Faction. I even got a bath during votes.

Another weekend, another amazing mummy friend. My pal Marta brought her lovely little lady and husband over for lunch. Not only did we betrothe Marta Junior and Mister Baby, we drank coffee, accidentally sat on pudding, and caught up. Marta is crazy and impressive – check out her fitness Instagram account here. The lady is 11 weeks postpartum and literally running rings round motherhood. Not to get all gushy, but I have some pretty awesome mummy pals. 

Ceremonial touching of the toes to seal the deal

Load up on your Sunday sugar with this ooey gooey pudding. Serve with creme fraiche or vanilla ice cream (check out ice cream recommendations here).

Oh, and the Patriarch still bloody picked the glacé cherries out of this one.

TIME 30 minutes



200g marzipan

200g caster or Demerara sugar

200g plain flour (gluten free, if required)

150g salted butter

150g glacé cherries

2 eggs

1 teaspoon of baking powder 


Crumble the marzipan into penny-sized pieces. Add the dry ingredients and mix.

Chop the butter into thumb-sized pieces.

Mix the butter and eggs into the dry ingredients and pour into a lined 4″ x 6″ inch baking tin.

Bake for 15-18 minutes at 180 degrees until lightly browned on top. Leave to set before serving. For a firmer slice, chill the pudding in the fridge.


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