Bakewell Pudding Recipe at MyDish

Bakewell Pudding

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Method

  • Pre-heat oven to 200 °C / 400 °F / Gas 6.

  • Roll out the pastry on a floured surface and use to line a 900 ml (1 1/2 pint) shallow pie dish. Knock up the edge of the pastry with the back of a knife. Mark the rim with the prongs of a fork. Brush the jam over the base. Chill in the refrigerator while making the filling.

  • Beat the almonds with the sugar, butter, eggs and almond essence. Pour the filling over the jam and spread it evenly. Bake for 30 minutes or until the filling is set. Serve warm or cold with fresh cream or custard.
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    Ingredients

    • 3 Eggs beaten
    • 50 Gram Butter softened
    • 4 Tablespoon Red Jam
    • 110 Gram Caster Sugar
    • 110 Gram Ground Almonds
    • 225 Gram Puff Pastry
    • ¼ Teaspoon Almond Essence

    By Views 4391  Added Mon Jul 9 2007


    A buttery mixture, flavoured with ground almonds and baked in a light flaky pastry case.

     

    The Derbyshire town of Bakewell claims to be the home of the authentic Bakewell Pudding and many believe it to originally come from the Rushbottom Lane district. This dish is said to be an accidental invention of the 1860s, which occurred when a nobl Read More

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