Bakewell Pudding

We English Bake Well

Hello, and welcome to the Robert Whittie blog. I am a former online casino owner who couldn’t stay away from cooking and blogging about the foods I love: traditional English puddings. If you’ve just found my blog, then let me tell you about Bakewell pudding. Bakewell pudding is named for an inn in Derbyshire. It is peculiar to the north country, but is a favorite of many nonetheless. It is said Jane Austen might have enjoyed it.

Although it is sometimes called flan, Bakewell pudding only came to be in the mid-1800s, some say accidentally. Cooks used a layer of jam as the dish’s main ingredient, while others used pastry to center the dish. This was no new idea; from antiquity such puddings were made with custard over other bases. However, what made Bakewell pudding so different was the addition of crushed almonds. Nowadays it is primarily used as a holiday dish.

You’ll need:

  • One package puff pastry
  • 4 tbsp raspberry jam
  • 4 tbsp strawberry jam
  • ¼ lb ground almonds
  • ¼ lb caster sugar
  • 2 oz softened butter
  • 3 beaten eggs
  • ¼ tsp almond flavor

To prepare:

Preheat the oven to 400. Roll out the pastry on a floured surface. Place in a pie dish and knead the dough well. Crimp the edges of the dough with a fork. Spread the jam over the pastry and refrigerate while you mix the other ingredients. Spread the almond, sugar, butter, egg and almond flavor mixture over the jam. Place in the oven for 30 minutes or until the pudding is set. This can be eaten warm or cold, topped with custard or cream.

Note to cooks: any flavor jam can be used, as well as adding candied peel, the zest of a lemon and even brandy has been used in the earliest recipes for Bakewell pudding.