Peak Experience

A Bakewell pudding 

 

There’s only one thing for certain about the original Bakewell Pudding recipe:  whichever one you have, someone else will have a different version!  But they’re similar enough, for us to offer you this chance to impress your friends with a deliciously authentic Bakewell pudding.

 

2 cups plain flour

8 level tbsp fat – butter, or lard and butter mixed

pinch salt

cold water

                       

1-3 tbsp jam

1/4 cup organic butter
4 tablespoons sugar
3 organic, free range egg yolks
1 organic, free range egg white
almond essence
2 tablespoons ground almonds

1. Add salt to flour.

2. Rub fat into flour to the consistency of fine breadcrumbs.

3. Add cold water a little at a time, mixing with a cold knife.

4. The pastry dough should hold together but feel light and springy and not be sticky.

 

1. Grease a 20 cm sandwich tin and line it with pastry.
2. Spread a thin layer of jam over base of pastry.
3. Cream the butter and sugar together.
4. Add the almond essence and the egg yolks and white one at a time, beating in well.
5. Add ground almonds and spread this mixture over the jam.
6. Bake for about 50 minutes at 180 degrees centigrade (gas mark 4).
7. Serve hot with custard or cream. Or try cold.

 

 

Puff pastry – if you’re brave find a recipe and make it. Otherwise buy some ready to roll.

 

1/2 cup butter
2 egg whites
apricot or greengage jam
3/4 cup caster/superfine sugar
6 egg yolks
a few drops of almond essence

1. Line an oven proof dish with the puff pastry.
2. Spread a layer of jam on the pastry base.
3. Melt the butter in a saucepan.
4. Put the sugar, almond essence and the well-beaten egg whites and yolks into a basin and pour the melted butter over them.
5. Mix well and pour over the jam.
6. Bake at about 220 degrees centigrade (gas mark 7) for 10 minutes.
7. Reduce the heat to 180 degrees (gas mark 4) and bake until the pastry is cooked and the filling is firm to the touch.