Bakewell Pudding
Indulge in the timeless charm of a classic Bakewell Pudding, a delightful British dessert that combines a flaky puff pastry base with a luscious layer of seedless raspberry jam and a rich, almond-flavored frangipane filling. Topped with golden, toasted flaked almonds, this pudding bakes to perfection with a melt-in-your-mouth texture and a subtle nutty sweetness. Ready in just an hour, this bake is perfect for an afternoon treat or an elegant dessert served warm with cream or custard. With its iconic layers and simplicity, this Bakewell Pudding is a heavenly blend of tradition and taste that’s sure to impress both family and guests alike.
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Recipe Information
Ingredients
- 225 grams Ready-made puff pastry
- 125 grams Unsalted butter, softened
- 125 grams Caster sugar
- 125 grams Ground almonds
- 3 Eggs, beaten
- 0.5 teaspoons Almond extract
- 4 tablespoons Seedless raspberry jam
- 25 grams Flaked almonds
Instructions
Preheat your oven to 200°C (180°C fan) or 400°F. Grease a 20 cm (8-inch) tart tin lightly with butter.
Roll out the puff pastry on a lightly floured surface to fit the tart tin. Gently press the pastry into the tin, trimming any excess around the edges.
Spread the raspberry jam evenly over the base of the pastry, ensuring a thin and even layer.
In a mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.
Gradually beat in the eggs, a little at a time, to avoid curdling. Add the almond extract and mix well.
Fold in the ground almonds gently until fully incorporated, forming a rich frangipane mixture.
Spoon the frangipane mixture over the jam layer, smoothing it out with a spatula or the back of a spoon.
Sprinkle the flaked almonds evenly over the top of the frangipane mixture.
Place the tart tin on a baking sheet and bake in the preheated oven for 10 minutes. Then, reduce the oven temperature to 180°C (160°C fan) or 350°F, and bake for a further 30 minutes until the filling is set and golden brown.
Remove the Bakewell Pudding from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature, optionally with cream or custard on the side.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 27.5 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
