Bakewell Pudding

The Derbyshire town of Bakewell has lent its name to multiple dessert confections: a frangipane tart, and its cousin, this rich, easy-to-prepare pudding.

The precise origins of both, however, remain stubbornly shrouded in culinary mystery. Online sleuths suggest that the 1836 publication The Magazine of Domestic Economy may

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In any case, by the mid-19th century, this sweet treat was celebrated both in Britain and in the US. The mix of almonds and jam remains a classic combinaVKQP QH ʚCXQWTU DGN[KPI KVU slightly ramshackle appearance.

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Time: 2 hrs 20min

I RCEMGV TGCF[ OCFG RWʘ RCUVT[ Good quality raspberry jam 110g unsalted butter

Extra butter for greasing

110g caster sugar

Five eggs

150g ground almonds Almond essence

Icing sugar for dusting

Preheat the oven to 190oC (170oC fan) / 375oF. Grease and ʚQWT C EO PKPG KPEJ NQQUG bottomed tart tin.

Roll out the pastry on to a lightly ʚQWTGF YQTM UWTHCEG VQ HQTO C EKTENG C HGY KPEJGU NCTIGT VJCP VJG VKP .KPG VJG VKP YKVJ VJG RCUVT[ IGPVN[ RTGUUing into the edges. Trim the excess pastry from the edge of the tin.

Spread raspberry jam evenly over the pastry base.

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Taste the mixture and add almond GUUGPEG KH [QW YQWNF RTGHGT C stronger almond taste.

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Bake the tart on the middle

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Dust the top of the pudding

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Recipe from bbcgoodfood.com. Thanks to Ivan Day at Food History Jottings: foodhistorjottings. blogspot.com