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Bakewell pudding

Bakewell pudding on a cake stand

Bakewell pudding

Name: Bakewell pudding
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Cuisine: British
Ingredients: 320g sheet ready-rolled all-butter puff pastry; 150g butter softened; 150g caster sugar; 3 eggs; 150g ground almonds; 1 lemon zested; 1 tsp almond extract; 3 tbsp raspberry jam; 25g flaked almonds; 1 tbsp icing sugar

Cassie Best

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Serves 8

Easy

Prep: 30 mins

Cook: 50 mins

plus cooling

A star rating of 4.5 out of 5.13 ratingsRate

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For a warm and cosy alternative to the bakewell tart, try making this egg-based pud. It's best served with cream or ice cream

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

320g sheet ready-rolled all-butter puff pastry
150g butter

softened
150g caster sugar
3 eggs
150g ground almonds
1 lemon

zested
1 tsp almond extract
3 tbsp raspberry jam
25g flaked almonds
1 tbsp icing sugar

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Nutrition: Per serving

kcal560
fat40g
saturates16g
carbs39g
sugars26g
fibre1g
protein11g
salt0.77g

Method

step 1

Unravel the pastry and use it to line a 20cm cake or pie tin with sloped sides. Trim the pastry, leaving about 2cm overhanging. Chill the pastry case while you prepare the filling. Heat the oven to 180C/160C fan/gas 4.
step 2

Beat the butter and sugar together in a bowl using an electric whisk for 2-3 mins until smooth and creamy. Add the eggs, ground almonds, lemon zest, almond extract and a pinch of salt, then beat again until combined. Remove the pastry case from the fridge and spread the jam over its base, then spoon in the almond and egg mixture, smoothing it to the edge using a spatula. Scatter the flaked almonds on top and bake for 50 mins until golden brown. Leave to cool for at least 30 mins, then dust with icing sugar and serve with cream or ice cream. Will keep in an airtight container for a few days.

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A star rating of 4.5 out of 5.13 ratings

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