Traditional Bakewell Pudding
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1104, total fat 86 G., saturated fats G., proteins 20 G., carbohydrates 68 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 1104, total fat 86 G., saturated fats G., proteins 20 G., carbohydrates 68 G., fiber G., cholesterol mg, sodium mg, sugar G.
This pudding is unmistakable; like many English puddings, it's radically different from the creamy mass you can eat with a spoon. Legend has it that Bakewell pudding was invented in the small English town of Bakewell. Although no one knows the exact story, every bakery in town claims to have the most original recipe for this dessert. Regardless, Bakewell pudding has its own distinctive character and is unmistakable. It's a bowl-shaped shell of puff pastry filled with a layer of raspberry jam and an egg-almond mixture. After baking, the shell becomes crispy, and the filling transforms into a soft, creamy texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 gr. puff pastry
- 3 tbsp. l. jam (raspberry)
- 150 g butter
- 50 g sugar (ultrafine)
- 3 medium eggs (beaten)
- 1 yolk (beaten with eggs)
- 50 g almonds (ground)
- 2 tablespoons lemon zest
- 2 tsp almond extract
- 1 tbsp almonds (flaked)
- Decoration: powdered sugar for dusting
We recommend
Recipes with similar ingredients: puff pastry, raspberry jam, butter, sugar, eggs, almond, lemon zest, almond extract, powdered sugar
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- On a lightly floured surface, roll out the dough to a thickness of 0.5 cm.
- Grease a deep 20cm tart pan with butter and line it with the dough. Prick the dough all over the bottom with a fork. Refrigerate for 20 minutes.
- Line the tart with parchment paper and fill it with ceramic baking beans. Bake for 15 minutes, until the dough is pale golden brown. Then remove the weights and bake for another 5 minutes.
- Spread the jam on the bottom of the pastry shell and set aside for a while.
- Beat the butter and sugar with a mixer until pale. Whisk the yolk with the remaining eggs and slowly add it to the butter and sugar mixture. Gently fold in the ground almonds, lemon zest, and almond extract.
- Pour the mixture into the pastry shell and gently smooth the surface to fill it completely. Bake for 30 minutes, remove from the oven, sprinkle with flaked almonds, and return to the oven for another 10 minutes, or until golden brown and the filling is set. Dust with powdered sugar while the pudding is still warm.
Author of the recipe - Elaine Lemm is a chef, educator, and food writer.
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