Bakewell Pudding

How to Make Bakewell Pudding

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1. Heat the oven to 200°C / 400°F with a baking tray on the middle shelf.

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2. Unroll the pastry and use it to line a 23 cm loose-bottomed tart tin, trimming the edge, and prick the base all over with a fork.

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3. Spread the jam over the base in an even layer.

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4. Whisk the melted butter and sugar together, then whisk in the egg yolks and whole egg one at a time.

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5. Stir in the ground almonds and almond extract to make a loose batter.

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6. Pour the filling over the jam, set the tin on the hot tray, and bake for 10 minutes. Lower the oven to 170°C / 340°F and bake for 25 to 30 minutes, until golden and just set with a slight wobble in the middle.

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7. Cool for 20 minutes, dust with icing sugar and serve warm with cream or custard.

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Tips for Making Bakewell Pudding

• Take it out with a slight wobble. The custard carries on setting as it cools, and overbaking makes it curdle and turn grainy.
• Bake it on a hot tray. The heat under the tin cooks the base of the pastry, and puff pastry without it can turn out pale and soft.
• Let the melted butter cool slightly before whisking it with the sugar and eggs. Hot butter can scramble the yolks.

What to Serve with Bakewell Pudding

• Custard
• Double cream
• A cup of tea

Storing & Reheating Bakewell Pudding

Keeps in the fridge for up to 3 days and is good cold or warmed in a 150°C oven for 10 minutes. It does not freeze well.

Bakewell Pudding FAQ: Common Questions

Bakewell Pudding Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.