Bakewell Pudding

Name: Bakewell Pudding
Ingredients: 8 ounces puff pastry; 4 tablespoons raspberry jam or 4 tablespoons strawberry jam; 1/4 lb ground almonds; 1/4 lb caster sugar; 2 ounces butter, softened; 3 eggs, beaten; 1/4 teaspoon almond extract

7 ingredients

9 steps

Ingredients

8 ounces puff pastry
4 tablespoons raspberry jam or 4 tablespoons strawberry jam
1/4 lb ground almonds
1/4 lb caster sugar
2 ounces butter, softened
3 eggs, beaten
1/4 teaspoon almond extract

Directions

1

Pre-heat oven to 200°C/ 400°F/ Gas Mark 6.
2

Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces) shallow pie dish.
3

Knock up the edge of the pastry with the back of a knife.
4

Mark the rim with the prongs of a fork.
5

Brush the jam over the base; chill in the refrigerator while making the filling.
6

Beat the almonds with the sugar, butter, eggs and almond extract.
7

Pour the filling over the jam and spread it evenly.
8

Bake for 30 minutes or until the filling is set.
9

Serve warm or cold with fresh cream or custard.