Crustless Bakewell pudding

    45 min

    This is a recipe i've been trying to make for ages! Bakewell pudding is the delicious predecessor of the Bakewell tart. I've compiled 8 recipes from the 1830's and 1840's and found the common thread in them to make an authentic recipe that works and incidentally tastes just like the ones sold in the original pudding shop in Bakewell. I've discovered it's just as delicious without the puff pastry so gluten or wheat intolerant people can eat it. This recipe uses a bit extra almond to firm it slightly so if you're planning on using pastry anyway then reduce the almond by 20% and cook for longer.


    17 people made this

    Serves: 4 

    • 2 whole eggs
    • 4 egg yolks
    • 180g butter, melted
    • 180g caster sugar
    • 120g ground almonds
    • 1/2 teaspoon almond essence
    • 2 tablespoons lemon juice
    • 1 to 2 pinches ground nutmeg (optional)
    • 1 to 2 pinches ground cinnamon (optional)
    • 6 to 8 tablespoons raspberry preserve (or jam of your choice)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. then separate 4 yolks into a bowl and add two more whole eggs. Beat slightly.
    2. Combine the 2 whole eggs and 4 egg yolks in a bowl and beat slightly. Add the melted butter and caster sugar and mix well. Finally, stir in the ground almonds, almond essence, lemon juice and spices (if using).
    3. In a large flan dish or other ovenproof dish, put in a thin layer of preserve in the bottom (1/8" to 1/4" thick). Pour the almond mixture into the dish over the preserve.
    4. Put into the preheated oven on a middle shelf for 30 minutes.
    5. When cooked and browned on top, remove from oven, sprinkle over some extra caster sugar to give it a glaze and allow to cool.
    6. Enjoy your delicious dessert! Goes well with custard or cream.


    This is my own recipe and is slightly adapted for pastry free method but will make a genuine traditional pudding if the dish is lined with puff pastry first and less almond is used and cooked longer.

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    Amazing! I had slightly less almonds that the recipe called for but it still worked out great, just like the puddings from bakewell shops!  -  26 Mar 2017