Great recipes that work-"Bakewell Pudding"
Posted: Monday, May 26, 2008
by kevin ashton
wannabetvchef
Like many other people my first taste of a Bakewell dessert was Bakewell Tart, which has a short pastry crust, a thin layer of raspberry jam and then almond frangipane and is a standard classic English dessert. However recently I discovered that Bakewell Tart was just an inferior upstart and that the original Bakewell dessert was called a pudding and was invented in the Derbyshire town of Bakewell in the 19th century. Ironically the "pudding recipe" is lighter, tastier and easier to make so I do hope you will try this recipe soon. The only remaining mystery is how the inferior version became so well know throughout Great Britain?
350g (14oz) Puff pastry
75g (3oz) Unsalted butter
90g (3 oz) Caster sugar
5 large eggs
125g (4 oz) Ground almonds
A few drops of Almond essence
3 Tbsp raspberry jam
100g (4oz) Fresh raspberries
1. Preheat oven to 190C (gas mark 6)
2. Lightly butter a 10" quiche dish and roll the puff pastry out until it is about 4mm ( ") thick.
3. Once you have lined the dish with the pastry don't trim off the excess.
4. Crush the fresh raspberries with a spoon, mixing in the raspberry jam then spread the mix evenly onto the pastry.
5. Cream the sugar with butter and almond essence until it is white and fluffy.
6. Gradually stir in one beaten egg at a time, together with a little of the ground almonds, making sure each egg is well mixed in before adding another.
7. When all the eggs and ground almonds have been incorporated pour the mix into the pastry case and spread the mix gently and evenly with a palette knife.
8. Use a small sharp knife and trim off the excess puff pastry then crimp the edges to give a neat finish.
9. Bake on the middle shelf for 20-25 minutes or until the filling is set and the top is lightly brown.
To Serve
Allow the Bakewell pudding to cool for 10 minutes before slicing and serve with custard or cream.
Chef's Tips
If you wish you can egg-wash the crimped pastry edge before baking and dust the finished pudding with a little icing sugar.
Bakewell Pudding serves 6-8 Kevin Ashton 2006 Go and view this mouthwatering recipe at my blog If you use this recipe you must leave it whole and unchanged and post a link to my food blog www.wannabetvchef.blog.co.uk
350g (14oz) Puff pastry
75g (3oz) Unsalted butter
90g (3 oz) Caster sugar
5 large eggs
125g (4 oz) Ground almonds
A few drops of Almond essence
3 Tbsp raspberry jam
100g (4oz) Fresh raspberries
1. Preheat oven to 190C (gas mark 6)
2. Lightly butter a 10" quiche dish and roll the puff pastry out until it is about 4mm ( ") thick.
3. Once you have lined the dish with the pastry don't trim off the excess.
4. Crush the fresh raspberries with a spoon, mixing in the raspberry jam then spread the mix evenly onto the pastry.
5. Cream the sugar with butter and almond essence until it is white and fluffy.
6. Gradually stir in one beaten egg at a time, together with a little of the ground almonds, making sure each egg is well mixed in before adding another.
7. When all the eggs and ground almonds have been incorporated pour the mix into the pastry case and spread the mix gently and evenly with a palette knife.
8. Use a small sharp knife and trim off the excess puff pastry then crimp the edges to give a neat finish.
9. Bake on the middle shelf for 20-25 minutes or until the filling is set and the top is lightly brown.
To Serve
Allow the Bakewell pudding to cool for 10 minutes before slicing and serve with custard or cream.
Chef's Tips
If you wish you can egg-wash the crimped pastry edge before baking and dust the finished pudding with a little icing sugar.
Bakewell Pudding serves 6-8 Kevin Ashton 2006 Go and view this mouthwatering recipe at my blog If you use this recipe you must leave it whole and unchanged and post a link to my food blog www.wannabetvchef.blog.co.uk
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