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.Print this Recipe
- 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
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.
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