Traditional Bakewell Pudding
A classic Bakewell Pudding features a sweet pastry crust layered with raspberry jam and a rich almond filling, baked until golden.
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Instructions
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Preheat the oven to 375 F (190 C).
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Roll pastry to 1/4-inch thick on a floured board, then use it to line a greased 8-inch tart tin, creating an edge.
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Prick the pastry base with a fork and chill for 20 minutes.
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Line the chilled pastry with parchment paper, fill with baking beads, and bake for 15 minutes until pale. Remove weights and bake for 5 more minutes.
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Spread raspberry jam evenly over the pre-baked pastry base.
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Cream butter and sugar until pale; slowly incorporate the beaten egg and egg yolk mixture.
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Gently fold in ground almonds, lemon zest, and almond extract.
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Pour the almond mixture into the prepared pastry shell, level the surface, and bake for 30 minutes.
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Remove from oven, sprinkle with sliced almonds, and return to bake for 10 minutes until golden and set.
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Sprinkle with confectioners' sugar while warm.