Bakewell pudding
Bakewell pudding is a traditional British dessert that consists of a flaky pastry base filled with frangipane (almond paste) and raspberry jam. It's then baked until golden and served warm with a dollop of cream or custard.
Ingredients
- 1 sheet ready-made shortcrust pastry (about 9 oz)
- 1/2 cup raspberry jam
- 1/2 cup ground almonds
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 1/2 tablespoon almond extract
- 1/4 cup all-purpose flour
- Sliced almonds for topping
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9-inch pie dish.
- Roll out the shortcrust pastry and line the pie dish with it, trimming any excess pastry.
- Spread the raspberry jam evenly over the bottom of the pastry.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the ground almonds, eggs, almond extract, and flour to the mixture, and stir until well combined.
- Pour the almond mixture over the raspberry jam in the pastry case and smooth the top with a spatula.
- Sprinkle sliced almonds over the top of the pudding.
- Bake in the preheated oven for about 35-40 minutes, or until the pudding is golden brown and set.
- Allow the Bakewell pudding to cool slightly before serving. Enjoy warm with a scoop of ice cream or a dollop of whipped cream.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 597kcal (30%)Carbohydrates: 67g (22%)Protein: 8g (16%)Fat: 35g (54%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 143mg (48%)Sodium: 72mg (3%)Potassium: 214mg (6%)Fiber: 3g (13%)Sugar: 47g (52%)Vitamin A: 828IU (17%)Vitamin C: 4mg (5%)Calcium: 78mg (8%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
