Bakewell pudding

I was brought up on a diet of Mr Kipling Bakewell tarts (although diet probably isn’t the correct term here) but have somehow skipped through life without ever having enjoyed a traditional Bakewell pudding.  Therefore when I had a request to make one for a family gathering, I jumped at the chance. Unlike the iced versions I know from my childhood, this is a pudding in every sense of the word: thoroughly indulgent, best served hot and preferably with some cream or a scoop of Ben & Jerry’s finest.

Unlike the more cake-like tart, the key to this dessert is a filling which is rather like a set egg custard.  It has a far more buttery taste and is incredibly rich.  I made this with my own strawberry and raspberry jam but you can use any store bought raspberry jam.

Ingredients

• 5¼ ounces / 150g ready-made puff pastry
• 8¾ ounces / 250g unsalted butter, melted
• 8¾ ounces / 250g golden caster sugar
• ¾ ounce / 20g ground almonds
• 1 large egg
• 7 large egg yolks
• few drops of almond essence
• finely grated zest of 1 lemon
• 4¼ ounces / 120g strawberry and raspberry jam
• ½ ounce / 15g flaked almonds

Method

Preheat the oven to 180°C / 356°F (160°C / 320°F fan).

Line a 20cm / 8-inch loose bottom tart tin with your pastry until it covers the bottom and sides and cut off any excess.

In a freestanding mixer with the whisk attachment, combine the butter, sugar, almonds, eggs, almond essence and lemon zest.

Transfer to a bain-marie and continue to mix until smooth for about 5 minutes.

Line the base of your pastry with the jam.

Cover with your filling mixture.

Sprinkle your flaked almonds evenly on the top and bake in the oven for 50-60 minutes, until the surface is golden and the cake has lost its wobble.

Leave to rest for 5 minutes before serving.

TRY ECCLES CAKE