What is a Bakewell Pudding?
Put simply, it’s a mix of sugar, eggs and ground almonds (although that’s a bit contentious amongst purists) baked in a puff pastry case.
It’s definitely a dessert, not a cake, best served in a bowl with a swirl of cream or custard.
It should never to be confused with the Bakewell Tart, or that comparative newcomer the Cherry Bakewell, both of which are definitely tea-time treats.
No, the Bakewell Pudding has a long and proud, if often disputed, history and hails from the Derbyshire town of the same name.
So here’s Pork Belly’s take on the historic Bakewell Pudding. With a little less puff pastry.
Is it the original one?
No.
Is it original?
Yes.
And above all it’s sweetly, satisfyingly delicious and as they say, the proof of the (Bakewell) pudding is in the eating.
Bakewell
Ingredients
- 250 grams puff pastry homemade or shop bought
- 4 tbsp raspberry jam
- 150 grams butter melted and cooled
- 150 grams caster sugar
- 3 eggs plus 1 egg yolk
- 150 grams ground almonds
- 1 lemon zest only
- 2 tsp almond extract
Instructions
- Preheat the oven to 190 deg C/gas mark 5
- Generously butter a 23cm/9inch loose-bottomed, deep tin
- Roll out the puff pastry and evenly line the tin
- Put the eggs and extra yolk into a bowl and beat until light and fluffy
- Gradually add and beat in the melted butter, sugar, almonds, extract and lemon zest. The end result will be a runny mixture
- Spread the jam evenly across the pastry base
- Pour the egg mixture onto the jam, smoothing it with the back of a spoon
- Bake for 35 – 45 minutes. It is ready when the filling feels firm to the touch
- Leave to cool
- Optional extra – dust with icing sugar before serving
Other recipes you may like:
• Banana and coffee cake
• Carrot and ginger cake
• Devil’s food muffins