This pudding is not confused with other types of pudding, like many English puddings, it is completely different from that creamy mass, what you can eat with a spoon. According to legend, Bakewell pudding was invented in the small English town of Bakwell, although its history no one really knows the origin, but in every bakery in the city claim that only they have the most original recipe for this dessert. Be that as it may, Bakewell pudding has its own characteristic feature and not to be confused with others. This is a shell in the form of a bowl of puff pastry filled with a layer of raspberry jam and egg-almond mixture. After baking, the shell becomes crispy, and the filling turns into a tender mass with cream texture. Nutritional value of one serving: (total 6) Calories 1104, total fat 86 g., saturated fat g., proteins 20 g., carbohydrates 68 g., fiber g., cholesterol mg., sodium mg., sugar g.
The author of the recipe is Elaine Lemm, a chef, teacher, culinary writer
Time: 1 hour. 10 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. puff pastry
- 3 tbsp. l jam (raspberry)
- 150 gr. butter
- 50 gr sugar (ultrafine)
- 3 medium eggs (beaten)
- 1 yolk (whipped with eggs)
- 50 gr almonds (ground)
- 2 tbsp. l lemon zest
- 2 tsp almond extract
- 1 tbsp. l almonds (cereal)
- Decoration: powdered sugar
Recipes with similar ingredients: puff pastry, raspberry jam, butter, sugar, eggs, almonds, lemon zest, almond powdered sugar extract
Recipe preparation:
- Preheat the oven to 190 ° C.
- Roll out the dough on a lightly floured surface 0.5 cm thick.
- Grease a deep tart mold with a diameter of 20 cm. With oil and put the dough on it. Pound the dough with a fork all over the bottom. Refrigerate for 20 minutes.
- Cover the tart with baking paper and sprinkle the bakery ceramic beans. Bake 15 minutes until the dough becomes pale golden color. Then take out the load and bake another 5 minutes.
- Put the jam on the bottom of the shell from the dough and set aside time.
- Beat with a mixer the butter and sugar until pale. Beat the yolk with the rest of the eggs and slowly add to the butter with sugar. Gently mix ground almonds, lemon zest and almond extract.
- Pour the mixture into the shell of the dough and gently align surface so that the entire shell is filled. Bake for 30 minutes remove from the oven, sprinkle with almond flakes and put in again oven for another 10 minutes or until golden and solidify toppings. Sprinkle with powdered sugar while the pudding is still warm.
