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British

Bakewell Pudding

The original Derbyshire pudding: a crisp puff pastry case spread with raspberry jam and filled with a rich, almost custardy almond and egg filling. Nothing like the iced tart that borrowed its name — this one is baked until just set and eaten warm.

SnacksLunch & dinner
45 min15 prep · 30 cookMedium891 kcalper serving
Bakewell Pudding

Method

  1. Heat the oven to 200C (180C fan) and put a baking sheet on the middle shelf to heat. Roll 80 g of puff pastry out on a lightly floured surface to about 3 mm thick and use it to line a shallow 12 cm tart tin or small pie dish, pressing it well into the base and up the sides. Trim the rim, leaving a little standing proud, and prick the base lightly.
  2. Chill the lined tin in the fridge for 15 minutes so the pastry firms up and holds its shape in the oven.
  3. Spread 30 g of raspberry jam over the chilled pastry base in an even layer, right to the edges but not up the sides.
  4. Melt 15 g of unsalted butter in a small pan over a low heat and take it off the heat. Stir in 30 g of caster sugar until it looks like wet sand, then beat in 1 beaten egg a little at a time so the mixture stays smooth and glossy.

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Per serving

891kcal
17gprotein
73gcarbs
60gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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