Authentic Bakewell Pudding

    Bakewell pudding is the delicious (and far superior in my opinion) 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, Derbyshire. Very rich and tasty, this will serve 6-8 people.

    Skxawng

    1 person made this

    Ingredients

    • 2 Whole Eggs
    • 4 Extra Yolks
    • 180g Butter
    • 180g Castor Sugar
    • 100g Ground Almonds
    • 1tsp Almond Essence
    • 2tbs Lemon Juice
    • 1/4 tsp Ground Cinnamon
    • 1/4 tsp Ground Nutmeg
    • 6-8 Tbs Raspberry Jam or Preserve

    Method

    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. Add the melted butter and caster sugar and mix well. Finally, stir in the ground almonds, almond essence, lemon juice and spices.
    3. Line a dish about 9" X 7" with a sheet of puff pastry (shop bought or home made)
    4. Spread in the bottom of the pastry a layer of preserve about 1/8" thick.
    5. Pour the mixture over the preserve into the pastry lined dish.
    6. Put into the preheated oven on a middle shelf for 40 - 45 minutes.
    7. When cooked and browned on top, remove from oven, sprinkle over some extra sugar to give it a glaze and allow to cool.
    8. Enjoy your delicious dessert! Traditionally enjoyed with custard or cream.

    Tip

    This is my own recipe inspired by the old handwritten recipes from the early 19th century I've found. They all varied slightly with the ratio of egg, butter & sugar and yolk to white ratio. Some had lemon juice, candied peel and lemon brandy instead of almond so that is a variation you could try.

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