Bakewell Pudding

Bakewell Pudding

A wonderful traditional almond flavoured pudding from the town of Bakewell in the county of Derbyshire in England. Sometimes people call the pudding Bakewell tart, this is incorrect as the locals say a tart is a loose woman and the pudding is a wonderful dessert. In no uncertain terms do white glace icing and glace cherries belong anywhere near this pudding. The exact origin of which is still unknown.

Ingredients
8oz/250g flaky pastry as per basic recipe
4 tablespoons raspberry jam
4oz/110g ground almonds
4 oz/110g caster sugar
2oz/55g unslated butter at room temperature
3 beaten medium sized eggs
1 teaspoon almond essence

Method
1 Sprinkle a work surface and the rolling pin with a little olain flour.2 Roll out the pastry thinly.
3 Line a 900ml/1 1/2 pint) shallow pie dish with the pastry.
4 Knock up the edge of the pastry with the back of a knife.5 Mark the rim with the prongs of a fork.
6 Chill in the fridge for 20 minutes.
7 Brush the base of the pastry with the raspberry jam.
8 Rest again in the fridge for 10 minutes.9 Place the ground almonds, sugar, butter, eggs and almond essence into a large mixing bowl.
10 Beat thoroughly with a wooden spoon.11 Pour the filling over the jam and spread it evenly with a spatula.
12 Bake immediately in the oven at 200 degrees centigrade/gas mark 6 for about 30 minutes or until the filling is set.

Traditionally serve the pudding warm or cold on it's own. Or serve untraditionally with fresh cream or custard