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Raspberry Bakewell pudding

Credit: The Hairy Bikers Raspberry Bakewell pudding

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Raspberry Bakewell pudding
Ingredients

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  • 1 x puff pastry, packet
  • 100g butter, unsalted
  • 100g caster sugar
  • 5 x egg(s)
  • 150g almonds, ground
  • 5tbsp raspberry jam, seedless
  • 150g raspberries, fresh
  • almond essence, a few drops
  • clotted cream, to serve
Method

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1. Pre heat the oven to 190C/375F/Gas 5.

2. Roll out the pastry and line a 10’’ loose bottom flan tin. Leave the excess pastry on and trim once assembled.

3. Carefully spread the raspberry jam on the pastry base.

4. Take 3 or 4 raspberries and lightly crush. Evenly place the crushed berries on top of the jam.

5. In a large bowl, cream the butter and sugar until light and fluffy.

6. Gradually add the eggs one at a time followed by a good spoonful of the ground almonds. Repeat this method until all the eggs and almonds have been used up.

7. Add a few drops of almond essence.

8. Pour the mixture into the pastry case and using a pallet knife gently spread the mixture evenly.

9. Either trim the excess pastry now or once cooked, it’s up to you.

10. Bake on the middle shelf of the oven for 35/45 minutes until lightly brown.

To Serve

Dust with icing sugar and serve with the remaining raspberries and a good dollop of clotted cream.

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Wine matching

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