Bakewell Pudding

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 6
  • About This Recipe

    “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 secret to this day.”


  • 8ouncespuff pastry
  • 4tablespoons raspberry jam or 4tablespoonsstrawberry jam
  • 1/4 lbground almonds
  • 1/4 lbcaster sugar
  • 2ouncesbutter, softened
  • 3eggs, beaten
  • 1/4 teaspoonalmond extract
  • Directions

  • Pre-heat oven to 200°C/ 400°F/ Gas Mark 6.
  • Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces) shallow pie dish.
  • Knock up the edge of the pastry 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.
  • Beat the almonds with the sugar, butter, eggs and almond extract.
  • Pour the filling over the jam and spread it evenly.
  • Bake for 30 minutes or until the filling is set.
  • Serve warm or cold with fresh cream or custard.
  • Reviews

  • “This dessert was really good!I used strawberry preserves and baked it a little longer than specified to make sure the filling was set.We ate it warm from the oven and really enjoyed!Made in honor of Chef CoolMonday 11/07.”

  • “Love that almond and raspberry flavor, and so easy to make! Filling was softer and more eggy-tasting than the Bakewell tarts I recall. Liked it and will try again with one egg fewer. Thanks for posting this hard-to-find recipe.”