Bakewell Pudding Recipes

Steps:

• 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.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.
• In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.