English Bakewell Pudding

English Bakewell Pudding

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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 still secret.
Servings: 6
Calories: 511


  • 7 1/2 oz frozen packet puff pastry thawed
  • 4 tbsp red jam
  • 4 oz ground almonds
  • 4 oz caster sugar
  • 2 oz butter
  • 3 eggs beaten
  • 1/4 tsp almond essence


  • Roll out the pastry on a floured surface and use to line a 900 ml (1 1/2 pint) shallow pie dish.
  • Knock up the edge of the pastry in the pie dish 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.
  • Make the filling. Beat the almonds with the sugar, butter, eggs and almond essence.
  • Pour the filling over the jam and spread it evenly. Bake in the oven at 200°C (400°F) mark 6 for
  • 30 minutes or until the filling is set. Serve warm or cold, with fresh cream or custard.
Calories: 511 kcal
Carbohydrates: 48 g
Protein: 9 g
Fat: 33g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 102 mg
Sodium: 191 mg
Potassium: 65 mg
Fiber: 3 g
Sugar: 26 g
Vitamin A: 355 IU
Vitamin C: 1 mg
Calcium: 61 mg
Iron: 2 mg
Dishes Puddings
Cuisine British
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