Traditional Bakewell Pudding Recipes
BAKEWELL PUDDING
Traditional Bakewell Pudding recipe.
Provided by Zuluman60
Time 1h45m
Yield Serves 8
Number Of Ingredients 0
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.
BAKEWELL PUDDING
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.
Provided by Millereg
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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- 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.
- Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam.
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- Make the jam. Place the cherries into a medium pan with the sugar and lemon juice and set over a low heat. Stir gently until the juices run and the sugar dissolves.
- Spoon 3 tablespoons of the cold jam into the base of the greased pudding basin and chill to firm up a little.
- If you don’t have a snap-on lid for the basin, prepare the covering. Fold the greased disc of baking paper, greased side down, so it has a 3cm crease in the centre.
- Set an upturned saucer in the base of a large pan, then fill the pan about a quarter full with hot water. Set over a medium heat and bring to a simmer.
- Meanwhile, make the sponge mixture. Put the butter and sugar into a mixing bowl. Beat well with an electric hand whisk for about 5 minutes, until very light and fluffy.
- Fold in half the sifted flour, then add a tablespoon of the milk followed by the rest of the flour and fold in. Keep adding more of the remaining milk until you have a smooth sponge mixture that drops thickly from a spoon when tapped.
- Fold in the ground almonds, then carefully spoon into the pudding basin and spread evenly.
- Cover the basin with the lid; or with the oiled baking paper (greased side down), then the foil, then tie under the rim with the string. Using a doubled length of string, make a loose handle to go over the top of the basin and tie to the string at each side.
- Set the basin on the upturned saucer in the pan and add more boiling water, if necessary, so the water comes about one third of the way up the sides of the basin.
- Towards the end of the simmering time, make the custard. Pour the cream into a small, heavy-based pan. Scrape out the vanilla seeds and add to the pan.
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- Preheat the oven to 190°C/375°F/Gas 5. Grease a 23cm/9in loose-bottomed tart tin. Using a rolling pin, roll the pastry over the tin. Gently press the pastry into the edges and prick the bottom with a fork (this is known as docking the pastry).
- Place a piece of baking paper over the pastry and fill with baking beads. Blind bake for 15 minutes, until the pastry is firm. Take out of the oven and remove the baking beads (careful - they will be hot!). Return the pastry to the oven and cook for a further 5 minutes.
- Carefully spread the raspberry jam evenly over the pastry base. Add the fresh raspberries and lightly crush them. Set aside.
- In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Beat the eggs together and gradually stir them in to the butter and sugar mixture.
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- 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.
- Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam.
- Gradually add the eggs, one at a time, beating each well to incorporate. Stir in equal amounts of the ground almonds after you add each egg, stirring well until combined.
- Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer.
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- In the bowl of a stand mixer, beat the soft butter and the icing sugar until the mixture is white and creamy.
- Dust a work surface with flour, then roll the dough to a thickness of about ¼ inch (5 mm) and line the bottom of a 10-inch (25 cm) diameter tart pan, leaving a little dough over the edges.
- In the bowl of a stand mixer, beat the softened butter and caster sugar until the mixture whitens and becomes a little firm.
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- Preheat oven to 400*F. Grease an 8" deep dish pie plate or cast iron skillet with butter. On a clean counter, roll out the puff pastry to 1/8" thick and cut a circle about 10 inches in diameter. Gently place the pastry in the prepared dish and prick the bottom all over with a fork. Line with parchment paper and place pie weights in the lined dish. Blind bake in the preheated oven for 7 minutes.
- Meanwhile, whisk together the whole egg and the yolks in a medium bowl until completely combined. In a small bowl combine the superfine sugar, ground almonds and salt. Slowly pour the butter into the beaten eggs, whisking as you add it. Once the butter is completely combined with the eggs, add in the dry ingredients and whisk until combined into the egg/butter mixture. Whisk in the lemon zest and almond extract.
- When your crust comes out of the oven reduce the temperature to 350*F and remove the parchment and pie weights. Spread the jam evenly over the base, then pour the liquid mixture into the crust. Bake in the oven for 20-25 minutes, until the top is a deep golden brown and the edges are just set and the center jiggles.
- Let the Bakewell Pudding cool for at least 15 minutes. Sprinkle with toasted almonds and powdered sugar to serve.
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