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Traditional Bakewell Pudding

Jan 31, 2013   //   by . Recipe section Recipes  //  1 Comment

This is gorgeous, not like a shop bought bakewell tart at all… lots of bad stuff, so a bit of a treat. :)

Traditional Bakewell Pudding

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By Julie Published: January 31, 2013

  • Makes: 2 tarts
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

This is gorgeous, not like a shop bought bakewell tart at all... lots of bad stuff, so a bit of a treat. :)

Ingredients

Instructions

  1. Preheat the oven to 200c. Line two deep 8" tins with butter, cut the puff pastry in half and roll out and place in the baking trays, and spread the bottoms with raspberry jam. Beat the eggs till pale and runny, but not too frothy. Melt the butter and let it cool a bit, then add it to the egg mixture, then stir in the almonds and sugar. Then pour into the pastry cases. Sprinkle with some flaked almonds if you fancy it. Bake for 10 minutes, then turn down the heat to 180c and bake for a further 20 minutes. Let them cool down, and then enjoy. They freeze very well if you want to keep one back.

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Traditional Bakewell Pudding 1 out of 5 based on 1 ratings.

1 Comment

  • Avatar of Julie

    Thanks for your interest, we now have a contact page. Kind regards,
    Julie

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