Zutaten für Bakewell Pudding
- 200g ready-made shortcrust pastry
- 100g raspberry jam
- 100g ground almonds
- 100g caster sugar
- 100g softened unsalted butter
- 2 large eggs
- 1 teaspoon almond extract
- fresh cream (for serving)
- custard (for serving)
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Zubereitung von Bakewell Pudding
- Preheat oven to 200°C (400°F/Gas Mark 6).
- On a lightly floured surface, roll out 200g of ready-made shortcrust pastry to a 12-inch circle. Gently transfer to a 900ml (30oz) shallow pie dish. Trim and crimp the edges neatly with your fingers.
- Prick the base of the pastry with a fork to prevent it from puffing up during baking.
- Spread 100g of raspberry jam evenly over the pastry base.
- While you prepare the filling, chill the pastry case in the refrigerator for 15 minutes.
- In a mixing bowl, cream together 100g softened unsalted butter and 100g caster sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of almond extract.
- Gradually fold in 100g ground almonds until well combined.
- Pour the almond mixture evenly over the jam layer in the pastry case.
- Bake for 30-35 minutes, or until the filling is set and golden brown. A skewer inserted into the center should come out clean.
- Let the Bakewell Pudding cool slightly in the dish before serving. Enjoy warm or cold, with fresh cream or custard.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
107g
Fat
50g
Carbs
16g
