I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time.
This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition!
The writer made her puff pastry from scratch, but I bought mine, butter of course!
For the Pudding you need: 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top.
Preheat oven 190C/gas5 you need a 20cm deep tart tin, greased
Roll the pastry out to about 5mm, then use it to line the tart tin. Prick base with a fork and put in fridge for about 20 mins. Put some baking paper on the pastry and fill with baking beans or rice. Cook for 15 mins till pale golden, take out the beans and cook for another 5 mins.
Spread the jam onto the pastry.
Make the filling - cream the butter and sugar together till light and fluffy. Beat the yolk into the other eggs then add a bit at a time to the mixture. Fold in the ground almonds, lemon zest and almond extract.
Pour into the pastry case and level. Bake for about 30 mins, take pudding out of the oven and sprinkle with the flaked almonds then put back in the oven for another 10 mins or till set and golden. Sieve over some icing sugar while the pudding is still warm [ I didn't bother].
I know, it doesn't look any different from a Bakewell Tart, and it doesn't taste any different either! It has a good deep filling, and as I love any kind of almonds, this is a good dessert. Nice crumbly pastry, fruity jam, soft almond sponge and crunchy nuts. What's not to like, but I'll try and be more adventurous with the next recipe from the book!