Staffordshire Yeomanry Pudding
A crisp pastry tart filled with sweet raspberry jam and a fragrant lemon-almond sponge, finished with toasted flaked almonds.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •20cm loose-bottomed tart tin
- •Rolling pin
- •Mixing bowl
- •Electric hand whisk
- •Baking tray
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 26 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 7 g
- calories
- 410 kcal
Instructions
- 1
Rub the chilled diced butter into the flour with a pinch of salt until the mixture resembles fine breadcrumbs.
- 2
Stir in the cold water gradually with a knife to bring the pastry together into a firm dough ball.
- 3
Roll out the pastry on a lightly floured surface and line a greased 20cm loose-bottomed tart tin.
- 4
Chill the pastry-lined tin in the fridge for 20 minutes while preheating your fan oven to 170°C.
- 5
Spread the raspberry jam evenly across the base of the chilled pastry case.
- 6
Beat the softened butter and caster sugar together in a mixing bowl until light and fluffy.
- 7
Whisk in the beaten eggs gradually, adding a spoonful of ground almonds if the mixture begins to curdle.
- 8
Fold in the remaining ground almonds, lemon zest, and lemon juice until evenly combined.
- 9
Spoon the almond filling gently over the jam layer and level the surface with a palette knife.
- 10
Scatter the flaked almonds evenly across the top of the sponge mixture.
- 11
Bake on a baking tray for 35 to 40 minutes until golden brown and firm to a light touch.
- 12
Leave the pudding to cool in the tin for 15 minutes before releasing and slicing.
- 13
Chef's tips
Keep your pastry ingredients as cold as possible to prevent shrinking in the oven. When spreading the almond mixture, work gently from the centre outwards so you do not drag the underlying jam layer.
Ingredient substitutions
- raspberry jam → strawberry jam
- caster sugar → golden caster sugar
Storage
Store leftovers in an airtight container at room temperature for up to three days.
Reheating
Warm individual slices on a baking tray in a fan oven at 150°C for 8 to 10 minutes until heated through.
Common mistakes to avoid
- •Overworking the pastry dough which makes the baked crust tough rather than crisp and flaky
- •Baking at too high a temperature which browns the almonds before the sponge centre sets
- •Spreading the sponge mixture too roughly and churning it together with the jam layer
Serving suggestions
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