Bakewell Pudding

Bakewell pudding is an English dessert commonly consisting of a flaky pastry base with a layer of sieved jam, topped with an egg and almond paste filling. There are numerous variations and several bakeries each claim to hold the original recipe. The pudding originates from the Derbyshire town of Bakewell.

The origins of the pudding are not clear; however, the generally accepted story is that it was first made by accident in 1820 by Mrs Greaves, who was the landlady of the White Horse Inn (now called the Rutland Arms). She supposedly left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked, the egg and almond paste set similar to an egg custard, in texture, and the result was successful enough for it to become a popular dish at the Inn. Modern versions of Bakewell tarts are a completely different confection, both in appearance, flavour and texture. These are made by larger commercial bakeries, often with icing on top.

Traditional Bakewell Pudding

It is so easy to make a Bakewell pudding. The pudding makes a delicious dessert and though it can be eaten as an afternoon treat, usually that will be a Bakewell Tart. Serve the pudding hot or slightly warm to enjoy the full almond flavour.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Author: The Cook

Ingredients

  • 500 g puff pastry
  • 3 tablespoons raspberry jam
  • 150 g butter
  • 150 g caster sugar
  • 3 medium eggs plus 1 yolk, beaten
  • 150 g ground almonds
  • zest of 1 medium lemon
  • 2 teaspoons almond extract
  • 1 tablespoon flaked almonds
  • icing sugar (powdered sugar), for dusting

Instructions

  • Preheat the oven to 190°C
  • Roll out the pastry on a lightly floured board to 5mm thick.
  • Grease and then line an 20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 20 minutes.
  • Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden colour. Remove the baking beans, cook for a further 5 minutes.
  • Spread the raspberry jam onto the base of the pastry case, leave to one side.
  • Cream the butter and sugar together until pale in colour with an electric beater. Beat the egg yolk into the beaten eggs and slowly add to the creamed butter and sugar a little at a time. Gently fold in the ground almonds, lemon zest and almond extract.
  • Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 30 minutes, remove from the oven, sprinkle on the flaked almonds and return to the oven for a further 10 minutes or until golden and set. Sprinkle with icing sugar whilst still warm.

Notes

The filling of this tart contains no flour instead uses ground almonds.
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