Bakewell Pudding

Indulge in the timeless charm of a classic Bakewell Pudding, a delightful British dessert that combines a flaky puff pastry base with a luscious layer of seedless raspberry jam and a rich, almond-flavored frangipane filling. Topped with golden, toasted flaked almonds, this pudding bakes to perfection with a melt-in-your-mouth texture and a subtle nutty sweetness. Ready in just an hour, this bake is perfect for an afternoon treat or an elegant dessert served warm with cream or custard. With its iconic layers and simplicity, this Bakewell Pudding is a heavenly blend of tradition and taste that’s sure to impress both family and guests alike.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 225 grams Ready-made puff pastry
• 125 grams Unsalted butter, softened
• 125 grams Caster sugar
• 125 grams Ground almonds
• 3 Eggs, beaten
• 0.5 teaspoons Almond extract
• 4 tablespoons Seedless raspberry jam
• 25 grams Flaked almonds

Directions

Step 1

Preheat your oven to 200°C (180°C fan) or 400°F. Grease a 20 cm (8-inch) tart tin lightly with butter.

Step 2

Roll out the puff pastry on a lightly floured surface to fit the tart tin. Gently press the pastry into the tin, trimming any excess around the edges.

Step 3

Spread the raspberry jam evenly over the base of the pastry, ensuring a thin and even layer.

Step 4

In a mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.

Step 5

Gradually beat in the eggs, a little at a time, to avoid curdling. Add the almond extract and mix well.

Step 6

Fold in the ground almonds gently until fully incorporated, forming a rich frangipane mixture.

Step 7

Spoon the frangipane mixture over the jam layer, smoothing it out with a spatula or the back of a spoon.

Step 8

Sprinkle the flaked almonds evenly over the top of the frangipane mixture.

Step 9

Place the tart tin on a baking sheet and bake in the preheated oven for 10 minutes. Then, reduce the oven temperature to 180°C (160°C fan) or 350°F, and bake for a further 30 minutes until the filling is set and golden brown.

Step 10

Remove the Bakewell Pudding from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Serve warm or at room temperature, optionally with cream or custard on the side.

Nutrition Facts

Serving size	857.1 grams (857.1g)

Amount per serving	% Daily Value*
Calories	3902

Total Fat 271.90g	349%
Saturated Fat 108.30g	542%
Polyunsaturated Fat NaNg
Cholesterol 828mg	276%
Sodium 1242mg	54%
Total Carbohydrate 337.80g	123%
Dietary Fiber 23.90g	85%
Total Sugars 174.40g
Protein 66.40g	133%

Vitamin D 120IU	600%
Calcium 523mg	40%
Iron 15mg	82%
Potassium 1511mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 6.5%

Carbs: 33.2%