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Bakewell pudding is an original creation from the Derbyshire town and dates back to the 19th century. It came about after a misunderstanding between Mrs Greaves, owner of The White Horse Inn, and her cook. The cake that has since become popular is more commercial and very different from the classic pudding.
You can vary the marmalade you use, especially if you make it yourself.
Times
Preparation time: 20 minutes plus 1 hour of cooling
Cooking time: 50 minutes
It serves
Makes 4 individual puddings or 1 large pudding for 4 people
Ingridients
- 1 x package of ready-made puff pastry or combined puff pastry scraps, rolled out to ⅓cm thickness
- 250 g of butter, melted
- 1 egg, beaten, plus 7 egg yolks
- 200 g of powdered sugar
- 80 g ground almonds
- 3 tablespoons of raspberries or jam of your choice
- 20 g grated almonds
The method
1. Preheat the oven to 180C/160C fan/gas. 4. Place the pastry on the work surface and pierce it with a fork so that it does not rise. Use it to line four 10cm diameter cake tins (3cm deep) or one 20cm cake tin, preferably with sloping sides. (I sometimes use a non-stick pan as it seems to be the most similar to the original.) Let rest for an hour in the fridge.
2. Meanwhile, mix the butter, eggs and extra egg yolks with the sugar and ground almonds and stir in a pan of boiling water for 3-4 minutes until you get a honey-like consistency.
3. Spoon the jam into the mold(s), then pour the almond filling on top, sprinkle with flaked almonds and bake for 45 minutes or until the top is golden and the filling is just set. If it gets too browned, turn off the oven halfway.
4. Serve warm or at room temperature, with or without cream, as desired.
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