Classic Almond Bakewell Pudding

Ingredients

• For the shortcrust pastry: For the shortcrust pastry:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) lard, cold and cubed 50g (1/4 cup) lard, cold and cubed
• 1/4 tsp salt 1/4 tsp salt
• 2-3 tbsp ice water 2-3 tbsp ice water
• For the almond filling: For the almond filling:
• 150g (1 1/2 cups) ground almonds 150g (1 1/2 cups) ground almonds
• 150g (3/4 cup) unsalted butter, softened 150g (3/4 cup) unsalted butter, softened
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 3 large eggs 3 large eggs
• 1 tsp almond extract 1 tsp almond extract
• For the assembly: For the assembly:
• 150g (1/2 cup) raspberry jam 150g (1/2 cup) raspberry jam
• Flaked almonds, for garnish Flaked almonds, for garnish
• Icing sugar, for dusting Icing sugar, for dusting

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 28g (total), 12g (saturated)
• Carbohydrates: 38g (total), 20g (sugars)
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch tart or pie dish.
2. 2.
   In a large mixing bowl, combine the flour and salt for the shortcrust pastry. Add the cold butter and lard. Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs.
3. 3.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Roll out the chilled pastry on a lightly floured surface to fit the tart dish. Gently press the pastry into the dish, ensuring it covers the base and sides evenly. Trim any excess pastry.
5. 5.
   Spread the raspberry jam evenly over the pastry base.
6. 6.
   In a separate bowl, cream together the softened butter and sugar for the almond filling until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
7. 7.
   Fold in the ground almonds until well combined. Pour the almond filling over the raspberry jam in the tart dish, spreading it out evenly.
8. 8.
   Place the tart dish on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the top is golden and the filling is set.
9. 9.
   Remove from the oven and allow the Bakewell pudding to cool slightly. Sprinkle with flaked almonds and dust with icing sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. Avoid using almond flour, as it is too fine and may result in a dense filling.

Tips & Tricks

• For a twist, you can substitute the raspberry jam with other fruit preserves such as strawberry or apricot.
• To enhance the almond flavor, sprinkle some almond flakes on top of the Bakewell pudding before baking.
• Serve the pudding warm with a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a more pronounced almond taste, add a few drops of almond extract to the pastry dough as well.

Serving advice

Serve the Bakewell pudding warm or at room temperature. Accompany each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

When serving, dust the top of the Bakewell pudding with a generous amount of icing sugar. This will create an elegant and inviting appearance. Garnish with a few extra flaked almonds for added visual appeal.