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.
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.
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