Bakewell Pudding Food

BAKEWELL PUDDING

Steps:

• Preheat the oven to 190C (170C Fan)/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.
• Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.
• Spread the raspberry jam evenly over the pastry base.
• In a large mixing bowl, cream together the butter and sugar until pale and fluffy, gradually add the eggs, beating all the time. Stir in the ground almonds until well mixed. Taste the mixture and add almond essence if you want a stronger almond taste.
• Pour the filling mixture into the pastry case and spread it evenly over the raspberry layer.
• Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown. (this can be up to an hour or more depending on the oven)
• Dust with icing sugar and serve.

BAKEWELL PUDDING

Steps:

• Pre-heat oven to 200°C/ 400°F/ Gas Mark 6.
• Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces) shallow pie dish.
• Knock up the edge of the pastry with the back of a knife.
• Mark the rim with the prongs of a fork.
• Brush the jam over the base; chill in the refrigerator while making the filling.
• Beat the almonds with the sugar, butter, eggs and almond extract.
• Pour the filling over the jam and spread it evenly.
• Bake for 30 minutes or until the filling is set.
• Serve warm or cold with fresh cream or custard.

CHERRY BAKEWELL SPONGE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.
• In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.