Traditional Bakewell Pudding

Directions

1. 1
   Preheat the oven to gas mark 6.
2. 2
   Roll out puff pastry and line two 8 inch tins with it.
3. 3
   Spread the raspberry jam over the bottom of the pastry so it makes an even layer.
4. 4
   Melt the butter in a pan over a low heat until it becomes liquid.
5. 5
   Leave to cool but not set.
6. 6
   Beat the eggs in a bowl until they are light in colour but not too frothy.
7. 7
   When the butter is cooled, add to the eggs.
8. 8
   Mix in but don't beat.
9. 9
   If the butter is too warm the eggs will start to cook.
10. 10
    Stir in the ground almonds and sugar to the egg/butter mixture.
11. 11
    Pour into the puff pastry in the tins.
12. 12
    Bake for ten minutes on Gas 6.
13. 13
    Then turn down to gas 3 for a further 25 minutes.