Bakewell Pudding
Ingredients – Pastry Case    Ingredients – Frangipane Filling
225g Plain Flour    180g Softened Butter
100g Butter    180g Caster Sugar
Pinch of Salt    3 Small / Medium Eggs
45ml Water    200g Ground Almonds
2 tsp Almond Extract
Seedless Raspberry Jam
Flaked Almonds

    
Instructions – Pastry Case
1. Rub the flour, butter and salt together to make breadcrumbs.
2. Add the water and mix together to make pastry dough, kneed briefly.
3. Wrap the dough in cling film and leave it to rest in the fridge for 30 mins.
4. Roll out dough then add it to a greased 23cm round baking tray.  Prick base with a fork.
5. Cover base with baking paper then add ‘blind’ baking weights, i.e. pasta.
6. Bake for 15 mins at 180c, rotate half-way.
7. Remove the baking paper and bake for a further 5 mins.

Instructions – Frangipane Filling
1. Beat the butter and sugar together.
2. Beat in the eggs, one at a time.
3. Stir in the ground almonds and almond extract.
4. Generously spread the jam over the base of the pastry case then add the filling.
5. Sprinkle the flaked almonds on top.
6. Bake for 35 mins at 180c until the filling is golden brown, rotate half-way.
7. The filling will firm up as it cools, if it seems too loose after cooking then cover with foil and return to the oven for another 5 – 10 mins.

 

 

 

 

 

 

 
2 October 2020