Bakewell
Pork Belly’s take on the historic Bakewell Pudding
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