Bakewell Puddings Old Style
They may not look pretty but they taste great! Combining the flavours of the Bakewell Tart we know with the look and texture of a custard tart. They are my take on the original Bakewell Pudding, from Derbyshire and still being made in vast quantities there.
I decided individual puddings were how I wanted to go with these and buying puff pastry just makes sense too. They puff right up in the oven then deflate once out looking like rather sad Yorkshire puddings, don’t worry they’re supposed to be like that.
Perfect with a cup of tea and great for sharing. I hope you get chance to try them.
Bakewell puddings Old Style (click title to print recipe)
Ingredients
One sheet of ready rolled puff pastry (375g)
2 eggs plus another 2 yolks
115g melted butter
50g caster sugar
50g soft brown sugar
50g ground almonds
A few drops of almond flavouring (optional)
75-100g jam, strawberry, raspberry, blackcurrant, cherry or whatever you have
Preheat oven to 180C° C 160°C Fan GM4
Makes 12-15
Grease the holes in a muffin/cupcake tray
- Cut out pastry with a circle cutter about 9cm in diameter. Place in each of the holes in the muffin tin. Press down so it’s a snug fit to the bottom. The sheet of pastry I used just made 12 rounds, I used the off-cuts to patchwork another 3 in another greased muffin tin. Spread a little jam in each, about a teaspoon.
2. Whisk the eggs, including the 2 extra yolks, on a med/high speed until fluffy and light. This takes about 3 minutes. Then whisk in both the sugars, ground almonds and almond flavouring if using. Whisk to combine. Still whisking on slow/medium add the melted butter, gradually pouring in.
3. Pour in to the pastry cases, until almost to the top. Bake until puffed up, firm to the touch and golden brown. About 20 minutes. Place the muffin tins on a cooling rack and leave to cool. They’re easier to remove from the tin once cold but they are also delicious still a little warm, what a dilemma! Enjoy ♥
