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Traditional Bakewell Pudding. It is so easy to make a Bakewell pudding. The pudding makes a delicious dessert and though it can be eaten as an afternoon treat, usually that will be a Bakewell Tart. Serve the pudding hot or slightly warm to.

Hearkening back to Tudor times, this Bakewell pudding used to be the stuff of noblemen, with its bounty of costly ingredients such as butter, sugar and almonds. Chef Mark Hix has created a simple recipe for Bakewell pudding that will be a firm favourite on any occasion. Roll the pastry out to an. You can cook Traditional Bakewell Pudding using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Traditional Bakewell Pudding

1. Prepare 3 large of eggs.
2. It's 225 grams of caster sugar.
3. You need 113 grams of ground almonds.
4. You need 1 packages of puff pastry.
5. It's 1/4 cup of raspberry jam/jelly/preserve.
6. Prepare 8 oz of butter.

Bakewell pudding is the delicious (and far superior in my opinion) predecessor of the Bakewell tart. This is, however, erroneous as no recipe for "Bakewell pudding" (or indeed. 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.

Traditional Bakewell Pudding step by step

1. Preheat the oven to gas mark 6..
2. Roll out puff pastry and line two 8 inch tins with it..
3. Spread the raspberry jam over the bottom of the pastry so it makes an even layer..
4. Melt the butter in a pan over a low heat until it becomes liquid. Leave to cool but not set..
5. Beat the eggs in a bowl until they are light in colour but not too frothy..
6. When the butter is cooled, add to the eggs. Mix in but don't beat. If the butter is too warm the eggs will start to cook..
7. Stir in the ground almonds and sugar to the egg/butter mixture..
8. Pour into the puff pastry in the tins..
9. Bake for ten minutes on Gas 6. Then turn down to gas 3 for a further 25 minutes..

Before the lockdown I was still juggling work as a freelance chef, as well as teaching and writing. We post a lot of worldwide cuisine here on Hungry Healthy Happy, but very little British cuisine. Whilst Dannii grew up eating more continental European food (because of her Belgian heritage), I grew up eating pretty traditional British food like roast dinners, shepherd's pies and desserts like treacle pudding and this Bakewell pudding. 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. Bakewell pudding contains eggs and uses puff pastry to produce a light and flaky shell.