Bakewell Pudding Recipe

• 1 x quantity basic shortcrust pastry recipe or possibly half quantity rough puff pastry recipe (qv)
• 2 Tbsp. raspberry or possibly strawberry jam
• 85 gm butter or possibly margarine
• 110 gm caster sugar
• 2 x egg yolks plus 1 whole egg size 3 beaten together
• 30 x gground almonds
• 1 x few drops almond essence An 18 cm loosebased flan tin

1. Roll out the pastry and use to line the flan tin.
2. Prick the base and refrigeratefor 15 min.
3. Heat the oven to Gas Mark 6 400 degrees F 200 degrees C.
4. Line the flan case with greaseproof paper and fill with baking beans.
5. Bake the flan "blind" for about 15 min removing the paper and baking beans for the last 5 min.
6. Remove from the oven and reduce the oven temperature to Gas Mark 4 350 degrees F180 degrees C.
7. Spread the jam over the base of the flan.
8. Put the butter sugar egg yolks and whole egg into a heavy pan and heat gently till melted stirring constantly.
9. Bring to a boil beating rapidly then remove from the heat and beat in the grnd almonds and almond essence.
10. Pour into the flan case and bake for 35 to 40 min till hard.
11. Serve hot
12. Serves 6

shortcrust pastry, raspberry, butter, sugar, egg yolks, almonds

Taken from cookeatshare.com/recipes/bakewell-pudding-76115 (may not work)