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Bakewell Pudding

Bakewell Pudding created by loof751

A buttery mixture, flavoured with ground almonds and baked in a light flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as Bakewell tart, the origin of which is secret to this day.

Ready In:
45mins
Serves:
Units:

ingredients

  • 8 ounces puff pastry
  • 4 tablespoons raspberry jam or 4 tablespoons strawberry jam
  • 14 lb ground almonds
  • 14 lb caster sugar
  • 2 ounces butter, softened
  • 3 eggs, beaten
  • 14 teaspoon almond extract

directions

  • Pre-heat oven to 200°C/ 400°F/ Gas Mark 6.
  • Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces) 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 extract.
  • 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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RECIPE MADE WITH LOVE BY

@Millereg
Contributor
@Millereg
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"A buttery mixture, flavoured with ground almonds and baked in a light flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as Bakewell tart, the origin of which is secret to this day."
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  1. loof751
    Bakewell Pudding Created by loof751
    Reply
  2. loof751
    This dessert was really good! I used strawberry preserves and baked it a little longer than specified to make sure the filling was set. We ate it warm from the oven and really enjoyed! Made in honor of Chef CoolMonday 11/07.
    Reply
  3. fluffernutter
    Love that almond and raspberry flavor, and so easy to make! Filling was softer and more eggy-tasting than the Bakewell tarts I recall. Liked it and will try again with one egg fewer. Thanks for posting this hard-to-find recipe.
    Reply
  4. Millereg
    A buttery mixture, flavoured with ground almonds and baked in a light flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as Bakewell tart, the origin of which is secret to this day.
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