Bakewell Pudding

• 8 ounces puff pastry
• 4 tablespoons raspberry jam or 4 tablespoons strawberry jam
• 1/4 lb ground almonds
• 1/4 lb caster sugar
• 2 ounces butter, softened
• 3 eggs, beaten
• 1/4 teaspoon almond extract

1. Pre-heat oven to 200u0b0C/ 400u0b0F/ Gas Mark 6.
2. Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces) shallow pie dish.
3. Knock up the edge of the pastry with the back of a knife.
4. Mark the rim with the prongs of a fork.
5. Brush the jam over the base; chill in the refrigerator while making the filling.
6. Beat the almonds with the sugar, butter, eggs and almond extract.
7. Pour the filling over the jam and spread it evenly.
8. Bake for 30 minutes or until the filling is set.
9. Serve warm or cold with fresh cream or custard.

pastry, raspberry, ground almonds, caster sugar, butter, eggs, almond

Taken from www.food.com/recipe/bakewell-pudding-24739 (may not work)