Best Bakewell Pudding Recipes

CHERRY BAKEWELL SPONGE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.
• In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.

BAKEWELL PUDDING

Steps:

• Pre-heat oven to 200°C/ 400°F/ Gas Mark 6.
• Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces) shallow pie dish.
• Knock up the edge of the pastry with the back of a knife.
• Mark the rim with the prongs of a fork.
• Brush the jam over the base; chill in the refrigerator while making the filling.
• Beat the almonds with the sugar, butter, eggs and almond extract.
• Pour the filling over the jam and spread it evenly.
• Bake for 30 minutes or until the filling is set.
• Serve warm or cold with fresh cream or custard.

BAKEWELL PUDDING

Steps:

• Preheat the oven to 190C (170C Fan)/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.
• Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.
• Spread the raspberry jam evenly over the pastry base.
• In a large mixing bowl, cream together the butter and sugar until pale and fluffy, gradually add the eggs, beating all the time. Stir in the ground almonds until well mixed. Taste the mixture and add almond essence if you want a stronger almond taste.
• Pour the filling mixture into the pastry case and spread it evenly over the raspberry layer.
• Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown. (this can be up to an hour or more depending on the oven)
• Dust with icing sugar and serve.

TRADITIONAL BAKEWELL PUDDING RECIPE

Steps:

• Preheat the oven to 190°C/ 375°F/Gas 5
• Roll out the pastry on a lightly floured board to ¼ inch/5mm thick.
• Grease and then line an 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 20 minutes.
• Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Remove the baking beans, cook for a further 5 minutes.
• Spread the raspberry jam onto the base of the pastry case, leave to one side.
• Cream the butter and sugar together until pale in color with an electric whisk. Beat the egg yolk into the beaten eggs and slowly add to the creamed butter and sugar a little at a time. Gently fold in the ground almonds, lemon zest and almond extract.
• Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 30 minutes, remove from the oven, sprinkle on the flaked almonds and return to the oven for a further 10 minutes or until golden and set. Sprinkle with icing sugar whilst still warm. If you prefer trying the Bakewell Tart, then try my recipe or you can always watch the Bakewell Tart Video. Want to learn more about the history of the traditional Bakewell Tart or Pudding? Read what the town itself has to say.