Bakewell pudding Recipe
British · Dessert · 60 min total
A classic British dessert with a buttery pastry base, a layer of raspberry jam, and a light, spongy almond filling topped with flaked almonds.
20
min prep
min prep
40
min cook
min cook
8
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 2 tablespoons cold water
- 1/2 cup raspberry jam
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 cup ground almonds
- 1/4 cup all-purpose flour
- 1/4 cup flaked almonds
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Make pastry: In a bowl, rub 1/2 cup cold butter into 1 1/4 cups flour until mixture resembles breadcrumbs. Add cold water and mix to form a dough. Roll out on a floured surface and line the pie dish. Chill for 15 minutes.
- Spread raspberry jam evenly over the pastry base.
- Make filling: In a separate bowl, cream together 1/2 cup softened butter and sugar until pale and fluffy. Beat in eggs one at a time, then stir in almond extract.
- Fold in ground almonds and 1/4 cup flour until just combined. Spoon mixture over the jam and spread evenly.
- Sprinkle flaked almonds on top. Bake for 35-40 minutes until golden and a skewer inserted comes out clean.
- Cool in the dish for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- Store in an airtight container for up to 3 days.
- Best served with custard or clotted cream.
- For a gluten-free version, use gluten-free flour blend.
AI estimate may be inaccurate · Terms