Bakewell Pudding Recipes

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BAKEWELL PUDDING



Bakewell Pudding image

A buttery mixture, flavoured with ground almonds and baked in a light flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as Bakewell tart, the origin of which is secret to this day.

Provided by Millereg

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

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

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



Bakewell Pudding image

Traditional Bakewell Pudding recipe.

Provided by Zuluman60

Time 1h45m

Yield Serves 8

Number Of Ingredients 0

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 TART



Traditional Bakewell Tart image

A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.

Provided by Trishie

Categories     Desserts     Pies     Tarts

Time 1h10m

Yield 8

Number Of Ingredients 10

7 tablespoons all-purpose flour
3 tablespoons ground almonds
¼ teaspoon baking powder
¼ pound pie crust pastry
2 tablespoons strawberry jam
¼ cup butter
¼ cup superfine sugar
1 egg
¼ teaspoon lemon zest
1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
  • Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
  • Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
  • Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 21.9 g, Cholesterol 38.5 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 133.5 mg, Sugar 9.8 g

CHERRY BAKEWELL SPONGE PUDDING



Cherry bakewell sponge pudding image

Cherry and almond is a heavenly combination. This fruity dessert has a sponge top and crunchy finish. Serve with plenty of custard

Provided by Cassie Best

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

2 x 425g cans pitted black cherries, in syrup
6 tbsp cherry jam
200g butter, softened
200g golden caster sugar
3 large eggs
50g self-raising flour
140g ground almond
1 tsp almond extract
50g flaked almond
icing sugar, for dusting
cream or custard, to serve

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.

Nutrition Facts : Calories 549 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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BAKEWELL PUDDING RECIPE - BBC FOOD

From bbc.co.uk
Cuisine British
Category Cakes And Baking
Servings 4-6
  • 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.
  • Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam.
  • Gradually add the eggs, one at a time, beating each well to incorporate. Stir in equal amounts of the ground almonds after you add each egg, stirring well until combined.
  • Pour the filling mixture into the pastry case and, using a palette knife, gently 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.


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