The Real Bakewell Pudding

servings
4 servings
prep time
15 minutes
cook time
30 minutes
Bakewell Pudding on a plate with raspberries and a teapot.

Bakewell pudding

Ingredients

  • •113 grams (4 ounces) butter
  • •113 grams (4 ounces) sugar
  • •2 egg yolks
  • •Almond flavoring, to taste
  • •All-butter puff pastry dough
  • •Raspberry jam
  • •Heavy cream, for serving

Preparation

  1. Cream the butter and sugar, add the egg yolks, and beat thoroughly.

  2. Put in a jar in a pan of water and let it boil until it is as thick as cream.

  3. Remove from heat and allow to cool. When nearly cold add almond flavoring.

  4. Line a pastry tin with an all-butter puff pastry.

  5. Spread with a layer of raspberry jam, and cover with the mixture.

  6. Bake in a quick oven (190-204°C/375-400°F) for about 30 minutes or until lightly browned on top.

  7. Serve warm or cold with cream.

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cakes & piesdesserts & sweetsgluten-free

About the author

Richard Coates is a British writer and editor. Tuppenny Rice and Treacle – Cottage Housekeeping 1900 -1920 by Doris E. Coates, originally published in 1975, is based on his grandmother’s personal recipe books from the turn of the last century. These included a wide variety of recipes for nutritious and filling meals for working men and growing families, making maximum use of what was available: hearty meat dishes with root vegetables, puddings and dumplings, cakes and buns, sweets and jams, and a wide variety of organic beverages. For more information, please see www.harpsdenpress.com

Richard Coates

Richard Coates

Richard is a writer and editor who recently re-published Tuppenny Rice and Treacle, a book of his grandmother's recipes.

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