Bakewell Pudding
Flaky puff pastry filled with sweet strawberry jam and a rich, golden egg-and-almond custard. A classic Derbyshire dessert.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •23cm shallow pie dish
- •rolling pin
- •mixing bowl
- •whisk
- •small saucepan
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 31 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 8 g
- calories
- 485 kcal
Instructions
- 1
Preheat the fan oven to 180°C and lightly grease a 23cm shallow pie dish with butter.
- 2
Roll out the puff pastry on a lightly floured surface to roughly 3mm thickness.
- 3
Line the pie dish with the pastry, leaving a slight overhang around the rim.
- 4
Spread the strawberry jam evenly over the pastry base using the back of a spoon.
- 5
Whisk the melted butter and caster sugar together in a mixing bowl until thoroughly combined.
- 6
Add the beaten eggs, egg yolk, and almond extract, whisking until smooth and emulsified.
- 7
Fold the ground almonds gently into the egg mixture until just combined.
- 8
Pour the almond custard over the jam layer and spread it level.
- 9
Scatter the flaked almonds evenly over the top of the custard.
- 10
Bake for 30 to 35 minutes until the pastry is puffed and the custard is golden and just set.
- 11
Allow the pudding to settle in the dish for 15 minutes before slicing and serving warm.
Chef's tips
Chill the pastry-lined dish in the fridge for 10 minutes before assembling to keep the base crisp. Fold the almonds gently into the custard to ensure a soft, unctuous centre rather than a heavy cake texture.
Ingredient substitutions
- strawberry jam → raspberry jam
- caster sugar → golden caster sugar
Storage
Keep leftover pudding covered in the fridge for up to 3 days.
Reheating
Reheat slices in a preheated fan oven at 160°C for 8 to 10 minutes to crisp the pastry.
Common mistakes to avoid
- •Using shortcrust pastry instead of puff pastry, which mistakenly turns the dish into a Bakewell tart.
- •Adding hot melted butter directly to the eggs, which scrambles the custard.
- •Overbaking until the custard dries out completely instead of remaining tender.
Serving suggestions
Cooked Bakewell Pudding?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from East Midlands
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
