Traditional Bakewell Pudding

Traditional Bakewell Pudding

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 60 mins
Chill : 20 mins
Total: 95 mins
Servings: 6 servings
Nutrition Facts (per serving)
826 Calories
60g Fat
61g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 826
% Daily Value*
Total Fat 60g 77%
Saturated Fat 19g 94%
Cholesterol 163mg 54%
Sodium 456mg 20%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 9%
Total Sugars 19g
Protein 12g
Vitamin C 3mg 17%
Calcium 61mg 5%
Iron 3mg 17%
Potassium 174mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bakewell tarts are traditional British desserts dating back many centuries and attributed to noble culinary traditions, in which pricey ingredients like eggs, almonds, and butter were an affair of just the wealthy and powerful. Originally from Bakewell, in the picturesque Peak District of Derbyshire, these tasty concoctions can take the form of either a tart or a pudding, although not even locals can agree on which one is the truest recipe or came first. But it's fair to say that both are delicious. Our pudding recipe is easy enough to make if you are a novice baker and its beautiful looks make it special enough to use during a celebratory gathering, not to mention as a sweet treat for an afternoon coffee or tea break.

What differentiates a Bakewell tart from a pudding is that a Bakewell pudding is made with puff pastry and the Bakewell tart is made with shortcrust, but both share common ingredients in the filling. Other recipes for pudding use a sponge in lieu of the puff pastry, but both contain a deliciously eggy almond filling. Other versions use candied cherries on top and are known as cherry Bakewells.

Making a Bakewell pudding with our recipe is surprisingly easy, as you'll be using store-bought puff pastry and not making it from scratch—unless you know how to and want to do it! After a quick blind bake of the pastry, the jam and easy-to-make almond filling go in, the tart is then baked again to set, and a dusting of powdered sugar gives it a pretty finish. The pudding makes a delicious dessert served hot or slightly warm to enjoy the full almond flavor.

Ingredients

  • 19.2 ounces/500 grams thawed frozen puff pastry

  • 3 tablespoons raspberry jam

  • 6 ounces/150 grams butter

  • 3/4 cup/50 grams sugar

  • 1 medium egg yolk, beaten

  • 3 medium eggs, beaten

  • 1 1/2 cups/50 grams ground almonds

  • 2 tablespoons lemon zest

  • 2 teaspoons almond extract

  • 1 tablespoon almonds, blanched and sliced

  • Garnish: 3 to 4 tablespoons confectioners' sugar

Steps to Make It

Prepare the Pudding Base

  1. Gather the ingredients.

    Traditional Bakewell Pudding ingredients

    The Spruce / Julia Hartbeck

  2. Preheat the oven to 375 F/190 C/Gas 5. Roll out the pastry on a lightly floured board to 1/4-inch thick.

    Roll out the pastry on a lightly floured board

    The Spruce / Julia Hartbeck

  3. Grease an 8-inch tart tin.

    Grease an 8-inch tart tin

    The Spruce / Julia Hartbeck

  4. Line the tin with the pastry.

    Line tart tin with the pastry

    The Spruce / Julia Hartbeck

  5. Fold over the sides of the pastry to fit the tart pan and create an edge.

    Fold over the sides to fit the tart pan and create an edge

    The Spruce / Julia Hartbeck

  6. Prick the base all over with a fork. Chill in the refrigerator for 20 minutes.

    Prick the base all over with a fork

    The Spruce / Julia Hartbeck

  7. Line the tart dough with parchment paper and fill it with baking beads.

    Line the tart dough with baking/greaseproof paper and fill with baking weights

    The Spruce / Julia Hartbeck

  8. Bake for 15 minutes or until the pastry is of a pale golden color.

    Cook the pastry is a pale golden color

    The Spruce / Julia Hartbeck

  9. Remove the baking weights, and cook for another 5 minutes.

    Remove the baking weights, and cook the dough further

    The Spruce / Julia Hartbeck

  10. Spread the raspberry jam onto the base of the pastry. Reserve.

    Spread the raspberry jam onto the base of the pastry

    The Spruce / Julia Hartbeck

Make the Almond Filling

  1. With the help of an electric mixer, or using a standing mixer, cream the butter and sugar together until pale in color.

    With an electric mixer, cream the butter and sugar together

    The Spruce / Julia Hartbeck

  2. Beat the egg yolk into the beaten eggs.

    Beat the egg yolk into the beaten eggs

    The Spruce / Julia Hartbeck

  3. Slowly add the egg mixture to the creamed butter and sugar a little at a time. Continue mixing to incorporate.

    While mixing, slowly add the eggs to the creamed butter and sugar

    The Spruce / Julia Hartbeck

  4. Gently fold in the ground almonds, lemon zest, and almond extract.

    Gently fold the ground almonds, lemon zest, and almond extract into the filling mixture

    The Spruce / Julia Hartbeck

Assemble the Pudding

  1. Pour the almond mixture into the prepared pastry and gently level the surface to ensure the whole tart is filled. Bake for 30 minutes.

    Pour the mixture into the pastry

    The Spruce / Julia Hartbeck

  2. Remove from the oven and sprinkle on the sliced almonds.

    Remove the pudding from the oven and sprinkle on the sliced almonds

    The Spruce / Julia Hartbeck

  3. Return to the oven and bake 10 minutes or until golden and set.

    cooked the pudding further

    The Spruce / Julia Hartbeck

  4. Sprinkle with confectioner's sugar while still warm.

    Traditional Bakewell Pudding, Sprinkle with confectioner's/icing sugar while still warm

    The Spruce / Julia Hartbeck

  5. Enjoy!

Recipe Tags: