Bakewell Pudding Temptation
Bakewell Pudding Temptation is a classic British dessert that combines a flaky pastry base with a layer of raspberry jam and a rich almond filling. This indulgent treat is perfect for afternoon tea or as a delightful ending to any meal.
Ingredients
- 250g shortcrust pastry
- 150g raspberry jam
- 150g unsalted butter, softened
- 150g caster sugar
- 150g ground almonds
- 1 tsp almond extract
- 2 eggs
- Flaked almonds, for topping
Instructions
- Preheat the oven to 180°C (350°F).
- Roll out the shortcrust pastry and use it to line a 9-inch tart tin. Trim off any excess pastry.
- Spread the raspberry jam evenly over the pastry base.
- In a bowl, cream together the softened butter and caster sugar. Add the ground almonds and almond extract, then beat in the eggs one at a time.
- Pour the almond mixture over the raspberry jam in the pastry case, spreading it out evenly.
- Sprinkle flaked almonds over the top of the pudding.
- Bake in the preheated oven for 35-40 minutes, or until the filling is golden and set.
- Allow the Bakewell Pudding to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 40g
- Fat
- 20g
- Protein
- 5g
Supplies
9-inch tart tin Rolling pin Mixing bowl Wire rack
Tools
Oven
Serving suggestions
Serve the Bakewell Pudding with a dollop of clotted cream or a scoop of vanilla ice cream for a delightful dessert experience.
Tips & tricks
For an extra indulgent touch, drizzle the cooled Bakewell Pudding with a simple icing made from icing sugar and water.
Cost
$10