Originally Posted by creative
Ooops - sorry for that then. It must a popular misconception then, since I have never heard it referred to as Bakewell Pudding!
I wouldn't mind having the original recipe. (What I know of this e.g. frangipane etc ranks as one of my fav desserts).
Here's the recipe.
(I buy the pastry - life's to short to make puff pastry and the "famous" chefs use bought pastry too. I use the Jusroll? butter puff pastry)
Puff pastry to line a quiche tin (more traditionally and "Bakewell- style" an oval-ish oblong enamel dish)
Raspberry jam. (I use home made if I've got it or "Bonne Maman" but I expect most Bakewellians use bog standard supermarket's jam
4 ounces butter
6 ounces caster sugar
4 egg yolks and 1 whole egg beaten together (I use large ones)
2 ounces ground almonds
Cream the butter and sugar until pale and fluffy. Beat in the eggs a little at a time. Stir in the almonds (and extract if using - see below). The mix will be quite runny
Line the tin with the pastry and prod the base with a fork to stop it rising through the filling.
Spread the base of the pastry with the jam and pour the filling on top.
Bake in pre-heated oven to gas mark 5 (180deg C) for 30-35 minutes until golden. (Adjust the temp and timing if yours is a fan oven). The filling should still be wobbley and not too dark.
Allow to cool and eat at room temperature (best) or warm (but not too hot.) Some people serve it with cream or custard but I find these a bit too much with the rich filling.
(If you feel you need a touch more almond flavour next time use a drop of almond extract
(NOT artificial essence) but the almond flavour should be there but shouldn't be too
dominant. Also you can adjust the amount of ground almonds if the mixture is too