Bakewell Pudding
User Reviews
5
Bakewell Pudding
Description
Bakewell Pudding begins with a puff pastry tart shell that is blind-baked to a crisp, golden base. Seedless raspberry jam is spread evenly, then fresh raspberries are lightly crushed on top, adding extra fruitiness and moisture. The filling is a blend of creamed unsalted butter and caster sugar, gradually mixed with whisked eggs. Ground almonds and almond essence give a nutty depth, creating a smooth almond custard that firms up during baking.
The baked pudding has a flaky, buttery crust with a sweet and tart raspberry layer underneath a tender, almond-flavored custard. Dusting icing sugar on top adds subtle sweetness, while clotted cream and flaked almonds offer richness and crunch when serving. This dessert balances fruit and nut flavors with contrasting textures.
This recipe uses a full packet of puff pastry but trimming is required for fit; nutritional values account for this. Including crushed raspberries on the jam is an optional step adding moistness and freshness. The pudding is suitable for teatime or dessert and caters to those enjoying classic British fruit and almond desserts.
Ingredients
- 375 g puff pastry
- 4 tablespoon seedless raspberry jam
- 90 g raspberry
- 75 g butter unsalted; plus extra for greasing
- 30 g caster sugar
- 2 egg whisked
- 40 g ground almonds
- 1 teaspoon almond essence
- icing sugar for dusting; optional
- clotted cream to serve; optional
- almonds to serve; optional, flaked
Instructions
- Preheat the oven to 190°C/170°C(fan)/375°F/Gas 5. Grease a 23cm/9in loose-bottomed tart tin.
- Using a rolling pin, roll 375 g Puff 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 4 tablespoon Seedless raspberry jam evenly over the pastry base. Add 90 g Raspberries and lightly crush them. Set aside.
- In a large mixing bowl, cream together 75 g Butter and 30 g Caster sugar until pale and fluffy. Whisk 2 Eggs together and gradually stir them into the butter and sugar mixture.
- Add 40 g Ground almonds and 1 teaspoon Almond essence and mix well.
- Pour the filling mixture into the pastry case and gently 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.
- Allow to cool and then dust with Icing sugar. Serve with the more raspberries, Flaked almonds and a dollop of Clotted cream.
Notes
- Adding crushed raspberries on top of the jam is optional—it adds fresh fruit texture and moisture.
- You will trim some pastry when fitting it to the tart tin; nutritional information reflects the trimmed quantity.
- This pudding pairs well with clotted cream and flaked almonds for extra richness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 206kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 61mg | 3% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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