Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, traditional bakewell pudding. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Traditional Bakewell Pudding is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Traditional Bakewell Pudding is something which I’ve loved my whole life. They’re nice and they look wonderful.
One of the easiest ways to differentiate is a Bakewell pudding is made with puff pastry and the Bakewell tart, shortcrust. Bakewell is in the picturesque Peak District of Derbyshire. In a large mixing bowl, cream together the butter and sugar until pale and fluffy, gradually add the eggs, beating all the time. Hearkening back to Tudor times, this Bakewell pudding used to be the stuff of noblemen, with its bounty of costly ingredients such as butter, sugar and almonds.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook traditional bakewell pudding using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Bakewell Pudding:
- Make ready 3 large eggs
- Prepare 225 grams caster sugar
- Get 113 grams ground almonds
- Prepare 1 packages puff pastry
- Take 1/4 cup raspberry jam/jelly/preserve
- Get 8 oz butter
Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam, topped with an egg and almond paste filling. Bakewell pudding is the delicious (and far superior in my opinion) predecessor of the Bakewell tart. Tart is a travesty (albeit a tasty one) which pales in significance when compared to the right, proper and majestic Bakewell Pudding. Don't get me wrong though, it's not a looker, but where flavour is concerned it packs a punch.
Steps to make Traditional Bakewell Pudding:
- Preheat the oven to gas mark 6.
- Roll out puff pastry and line two 8 inch tins with it.
- Spread the raspberry jam over the bottom of the pastry so it makes an even layer.
- Melt the butter in a pan over a low heat until it becomes liquid. Leave to cool but not set.
- Beat the eggs in a bowl until they are light in colour but not too frothy.
- When the butter is cooled, add to the eggs. Mix in but don't beat. If the butter is too warm the eggs will start to cook.
- Stir in the ground almonds and sugar to the egg/butter mixture.
- Pour into the puff pastry in the tins.
- Bake for ten minutes on Gas 6. Then turn down to gas 3 for a further 25 minutes.
Tart is a travesty (albeit a tasty one) which pales in significance when compared to the right, proper and majestic Bakewell Pudding. Don't get me wrong though, it's not a looker, but where flavour is concerned it packs a punch. It's also easy to prepare and quick to bake. 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 creator of this recipe, Mrs.
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