Traditional Bakewell Pudding Food

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BAKEWELL PUDDING

2007-11-26



Bakewell Pudding image

A buttery mixture, flavoured with ground almonds and baked in a light flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as Bakewell tart, the origin of which is secret to this day.

Provided by Millereg

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients:

  • 8 ounces puff pastry
  • 4 tablespoons raspberry jam or 4 tablespoons strawberry jam
  • 1/4 lb ground almonds
  • 1/4 lb caster sugar
  • 2 ounces butter, softened
  • 3 eggs, beaten
  • 1/4 teaspoon almond extract

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.

TRADITIONAL BAKEWELL TART

2022-05-16



Traditional Bakewell Tart image

A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.

Provided by Trishie

Categories     Desserts     Pies     Tarts

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients:

  • 7 tablespoons all-purpose flour
  • 3 tablespoons ground almonds
  • ¼ teaspoon baking powder
  • ¼ pound pie crust pastry
  • 2 tablespoons strawberry jam
  • ¼ cup butter
  • ¼ cup superfine sugar
  • 1 egg
  • ¼ teaspoon lemon zest
  • 1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
  • Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
  • Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
  • Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 21.9 g, Cholesterol 38.5 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 133.5 mg, Sugar 9.8 g

Top Asked Questions

  1. What is a Bakewell pudding?
    The Bakewell pudding is prepared with a puff pastry base on which a layer of jam and a filling of egg and almond are spread. The Bakewell pudding recipe first appeared in 1847. This recipe is the result of an accident that took place around 1820. The creator of this recipe, Mrs. Greaves, was the owner of the White Horse Inn.
  2. What temperature do you cook Bakewell pudding?
    Traditional Bakewell Pudding recipe. 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.
  3. What is the difference between a Bakewell tart and a pudding?
    What differentiates a Bakewell tart from a pudding is that a Bakewell pudding is made with puff pastry and the Bakewell tart is made with shortcrust, but both share common ingredients in the filling. Other recipes for pudding use a sponge in lieu of the puff pastry, but both contain a deliciously eggy almond filling.
  4. Do Bakewell pudding fillings taste bad?
    Also remember that a Bakewell Pudding filling is made up of only eggs, butter, sugar and ground almonds so can become quite dark when cooked and can often have a burnt appearance, but honestly, they taste a lot better than they look, especially hot with custard! Can’t Be Bothered to Bake Your Own?

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