Bakewell Pudding Recipes

TRADITIONAL BAKEWELL TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
• Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
• Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
• Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

BAKEWELL PUDDING

Steps:

• 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.

BAKEWELL PUDDING

Steps:

• Preheat the oven to 190C (170C Fan)/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.
• Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.
• Spread the raspberry jam evenly over the pastry base.
• In a large mixing bowl, cream together the butter and sugar until pale and fluffy, gradually add the eggs, beating all the time. Stir in the ground almonds until well mixed. Taste the mixture and add almond essence if you want a stronger almond taste.
• Pour the filling mixture into the pastry case and spread it evenly over the raspberry layer.
• Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown. (this can be up to an hour or more depending on the oven)
• Dust with icing sugar and serve.