• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Healthy Happy
  • Easter Recipes
  • About
  • Recipes
  • FREE eBook
  • Contact
  • Subscribe
menu icon
go to homepage
  • Easter Recipes
  • About
  • Recipes
  • FREE eBook
  • Contact
  • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • search icon
    Homepage link
    • Easter Recipes
    • About
    • Recipes
    • FREE eBook
    • Contact
    • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×

    Hungry Healthy Happy » Recipes » Dessert

    Bakewell Pudding

    Published: Feb 4, 2021 by Dannii · This post may contain affiliate links · 83 Comments

    252 shares
    • 49
    Jump to Recipe
    Diet: Vegetarian
    A Bakewell Pudding with a slice cut out and a text title overlay.

    Bakewell pudding is an English dessert that originated in the Derbyshire town of Bakewell. It's made from a deliciously flaky puff pastry base, with a layer of jam and topped with an egg and almond filling. It's a dessert that many of us grew up eating, so why not try making it yourself?

    A Bakewell tart on a wooden serving board next to small bowls of cream and jam.

    More of an afternoon tea item, than a dessert, a slice of this is the perfect pick-me-up with a cup of tea. A light and gelatinous sugary eggy filling on top of sweet raspberry jam. It looks more complicated than it is, as it's actually a really simple dessert to make.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • Step by step
    • What is the origin?
    • FAQs
    • Extra tips
    • More dessert recipes
    • Recipe
    • Feedback

    Why you will love it

    • A delicious traditional English dessert
    • Really easy to make
    • Save time with store bought pastry
    • Bakes in just 40 minutes

    Ingredients needed

    All the ingredients needed for this recipe laid out with text overlay labels.
    • Puff pastry - We used store bought to save ourselves time. You honestly can't taste the difference, but if you want you could make your own.
    • Raspberry jam - We used seedless, but that really is a preference thing.
    • Fresh raspberries - These are crushed up and put on top of the jam, but you could skip this step.
    • Butter - Use unsalted.
    • Sugar - We used caster sugar, as it gives volume and makes this Bakewell pudding light.
    • Eggs - The fresher the better and try to go for organic of free range.
    • Almonds - We used whole almonds and ground them in a food processor. You can buy already ground almonds if you want.
    • Almond extract - Although this recipe already contains a lot of almonds, the almond extract gives it an extra punch of flavour.

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Preheat the oven to 190°C/375°F/Gas 5. Grease a 23cm/9in loose-bottomed tart tin. Using a rolling pin, roll the pastry over the tin. Gently press the pastry into the edges and prick the bottom with a fork (this is known as docking the pastry).

    Three shot collage of pastry in a pie tin.

    Two: Place a piece of baking paper over the pastry and fill with baking beads. Blind bake for 15 minutes, until the pastry is firm. Take out of the oven and remove the baking beads (careful - they will be hot!). Return the pastry to the oven and cook for a further 5 minutes.

    Two shot collage of baking beads in a pie dish and then a blind baked pie crust.

    Three: Carefully spread the raspberry jam evenly over the pastry base. Add the fresh raspberries and lightly crush them. Set aside.

    A pie crust with jam and fresh raspberries in it.

    Four: In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Beat the eggs together and gradually stir them in to the butter and sugar mixture.

    Two shot collage showing a bowl with creamed sugar and butter and then with whisked egg mixed in.

    Five: Add the almonds and almond extract and mix well.

    Two shot collage showing the almonds added and then all mixed together.

    Six: Pour the filling mixture into the pastry case and gently spread it evenly over the raspberry layer. Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown.

    Two shot collage with uncooked and then cooked Bakewell pudding.

    Seven: Allow to cool and then dust with icing sugar. Serve with the remaining raspberries and a dollop of clotted cream.

    Bakewell pudding topped with raspberries and flaked almonds.

    What is the origin?

    The earliest reference of a Bakewell pudding dates back to 1826 where it was actually made by accident, where a cook poured the egg mixture over the jam, rather than mixing it into the flour mixture. I have always stood by the fact that the best recipes are made by accident.

    It is thought that this desert actually dates back to medieval times as far as the 15th century that that it was a dessert for noblemen, as it was made with costly ingredients such as almonds, butter and sugar.

    Six raspberries and some flaked almonds on a icing sugar dusted Bakewell pudding.

    FAQs

    What is the difference between a Bakewell pudding and a Bakewell tart?

    A pudding uses a puff pastry crust, whereas a tart is more like a pie and uses a short crust base.

    Why do you need to prick the pastry?

    Yes! You need to "dock the pastry" as this allows the steam to escape so that the pie crust doesn't puff up in the oven. This is done before blind baking and then filling the pastry.

    Do you have the blind bake the pastry for a Bakewell pudding?

    Yes, you need to blind bake the pastry first for this recipe. This is because the filling has a shorter bake time than the crust. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.

    Is there a baking beads alternative?

    If you don't have baking beads, you can use many dried foodstuffs as baking weights. Thing such as rice, lentils, dried peas, beans or many other pulses can be used instead.

    Do you eat Bakewell pudding hot or cold?

    This is really a preference thing. We like it served warm, fresh out of the oven. However you can also serve leftovers cold.

    What to serve with Bakewell pudding?

    Traditionally you would serve Bakewell pudding with a big dollop of clotted cream. It makes it deliciously indulgent. However, you could also serve it with a scoop of ice cream. You could even go the unconventional route and serve it with custard - but you might offend quite a few people from Bakewell.

    heart icon

    Extra tips

    • You don't have to add the crushed raspberries on top of the jam, but that is just our little twist on this Bakewell pudding.
    • We have used a full 375g pack of puff pastry in the recipe, however you won't need to use all of it as you trim some of it off. The nutritional information reflects this.

    More dessert recipes

    • Custard being poured onto some apple and plum crumble
      Apple and Plum Crumble
    • A large baking tray full of baked apples topped with three scoops of ice cream.
      Cinnamon Baked Apples
    • Healthy chocolate mug cake in front of a towel
      Healthy Chocolate Mug Cake
    • Two pot of Chocolate Chia Pudding topped with strawberries
      Chocolate Chia Pudding

    If you’ve tried this Bakewell Pudding recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Bakewell pudding topped with icing sugar, fresh raspberries and flaked almonds.

    Bakewell Pudding

    By: Dannii
    Delicious flaky puff pastry with a layer of jam and topped with an almond filling. Bakewell pudding is a classic British dessert!
    An illustration of a v-shaped plant.
    Vegetarian
    4.92 from 58 votes
    Pin Print Save recipe Recipe saved!
    Course: Dessert
    Cuisine: British
    Prep: 10 mins
    Cook: 55 mins
    cooling time: 20 mins
    Total: 1 hr 25 mins
    Servings: 10 people
    Calories: 206kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of two ears of wheat.
    Gluten
    An illustration of four different nuts.
    Nuts
    Prevent your screen from going dark

    Ingredients

    • 375 g (18 oz) Puff pastry
    • 4 tablespoon Seedless raspberry jam
    • 90 g (1.25 cups) Raspberries
    • 75 g (3.5 oz) Butter - unsalted; plus extra for greasing
    • 30 g (0.5 cups) Caster sugar
    • 2 Eggs - whisked
    • 40 g (1.33 cups) Ground almonds
    • 1 teaspoon Almond essence
    • Icing sugar - for dusting; optional
    • Clotted cream - to serve; optional
    • Flaked almonds - to serve; optional

    Instructions

    • Preheat the oven to 190°C/375°F/Gas 5. Grease a 23cm/9in loose-bottomed tart tin. Using a rolling pin, roll 375 g Puff pastry over the tin. Gently press the pastry into the edges and prick the bottom with a fork (this is known as docking the pastry).
    • Place a piece of baking paper over the pastry and fill with baking beads. Blind bake for 15 minutes, until the pastry is firm. Take out of the oven and remove the baking beads (careful - they will be hot!). Return the pastry to the oven and cook for a further 5 minutes.
    • Carefully spread 4 tablespoon Seedless raspberry jam evenly over the pastry base. Add 90 g Raspberries and lightly crush them. Set aside.
    • In a large mixing bowl, cream together 75 g Butter and 30 g Caster sugar until pale and fluffy. Whisk 2 Eggs together and gradually stir them into the butter and sugar mixture.
    • Add 40 g Ground almonds and 1 teaspoon Almond essence and mix well.
    • Pour the filling mixture into the pastry case and gently spread it evenly over the raspberry layer. Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown.
    • Allow to cool and then dust with Icing sugar. Serve with the more raspberries, Flaked almonds and a dollop of Clotted cream.

    Notes

    • You don't have to add the crushed raspberries on top of the jam, but that is just our little twist on this Bakewell pudding.
    • We have used a full 375g pack of puff pastry in the recipe, however you won't need to use all of it as you trim some of it off. The nutritional information reflects this.

    Nutritional Information

    Serving: 1portion | Calories: 206kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 61mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 235IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    **This recipe was originally as part of a collaboration with Cottages.com**

    You'll love these too...

    • Stewed plums in a large round serving dish.
      Stewed Plums
    • Six healthy blueberry muffins on a wooden serving board.
      Healthy Blueberry Muffins
    • Chocolate Covered Marshmallows on sticks, arranged like a bunch of flowers.
      Chocolate Covered Marshmallows
    • Chocolate pots topped with whipped cream and chocolate shavings.
      Chocolate Pots

    Reader Interactions

    Comments

    1. Claudia Lamascolo

      February 05, 2021 at 11:34 am

      5 stars
      We love pies of any kind this is a new one for me I am putting this on my list for the next holiday its so elegant looking

      Reply
    2. Alice | SkinnySpatula

      February 05, 2021 at 10:25 am

      5 stars
      This turned out beautifully! I didn't have any fresh raspberries to put on top but it was still delicious.

      Reply
    3. Valerie

      February 05, 2021 at 10:25 am

      5 stars
      I haven't tried a Bakewell pudding before. I think my Mom would be delighted to find this on the table, she's all for raspberries and custard-ish filled pies.

      Reply
    4. Anjali

      February 05, 2021 at 10:14 am

      5 stars
      This pudding looks so delicious and decadent!! I hadn't actually heard of bakewell pudding before, but now I cannot wait to try this at home!

      Reply
    5. Kushigalu

      February 05, 2021 at 9:52 am

      This pudding is something new to me. Looks delicious too. Thanks for sharing.

      Reply
    6. Catherine

      February 04, 2021 at 4:16 pm

      This dessert is absolutely beautiful! I've never had a Bakewell Pudding before but I'd love to try making it. Sounds like a very easy and accessible treat.

      Reply
    7. Toni

      February 04, 2021 at 4:14 pm

      5 stars
      This is really good!! So excited to make it again this weekend!

      Reply
    8. Carrie Robinson

      February 04, 2021 at 3:56 pm

      5 stars
      This looks like such a comforting dessert recipe! I definitely need to make this asap. :)

      Reply
    9. Beth Sachs

      February 04, 2021 at 3:40 pm

      5 stars
      I LOVE bakewell tart and I'm with you on the puff pastry! No point making your own when shop bought is so good.

      Reply
    10. Wanda

      February 04, 2021 at 3:37 pm

      5 stars
      I've never had a tart like this before and now I'm excited to try this recipe! It looks so good!

      Reply
    11. Jacqueline Meldrum

      July 14, 2016 at 8:46 pm

      That looks so good. We have used cottages.com before and were really pleased with our cottage. We are booking again for october.

      Reply
    12. Alida @My Little Italian Kitchen

      July 11, 2016 at 1:04 pm

      5 stars
      Looks really good Dannii! This is perfect for summer!

      Reply
    13. Mummy Ms memories

      July 10, 2016 at 6:13 pm

      5 stars
      I love Bakewell tart. It was one of my cravings through pregnancy so I get the cake craving!

      Reply
    14. Helen @ Scrummy Lane

      July 10, 2016 at 3:44 pm

      5 stars
      Hi Dave - nice to 'meet' you! How lovely that you've joined 'the team'!

      I went to Bakewell a few weeks ago and had a Bakewell tart from the oldest pudding shop. They were actually serving Bakewell tart and Bakewell pudding as two distinct things!

      I must say though that your Bakewell tart looks better than theirs! :-)

      Reply
    15. Ashley

      July 07, 2016 at 9:25 pm

      I've never heard of this pudding before - learned something new today!! It sounds delicious! And yay for starting the nursery!

      Reply
    16. Northern Crumble

      July 07, 2016 at 1:29 pm

      5 stars
      I absolutely love Bakewell, i think its the Almond flavouring that does it for me!

      Good to see the Nursery is coming along well, and good luck for when he/she (although you know) arrives :)

      Reply
    17. Alison

      July 07, 2016 at 12:31 pm

      I love bakewell desserts, this looks amazing. Good luck getting the nursery sorted out

      Reply
    18. Kari @ bite-sized thoughts

      July 07, 2016 at 7:07 am

      5 stars
      I love bakewell desserts and this looks delicious :) Good luck with the rest of the nursery decorating too.

      Reply
    19. Nicole @ Foodie Loves Fitness

      July 06, 2016 at 8:29 pm

      5 stars
      I've never had Bakewell pudding before, but I love the sound of the raspberries & jam in it.

      Hope that you guys are having fun preparing for the baby! :)

      Reply
    20. nadia

      July 06, 2016 at 8:15 pm

      5 stars
      Ooo this looks super indulgent and delicious! Love bakewell tarts. It's nice to see you've gone with gender neutral colours for the nursery. I imagine I would want to do the same when we have kids. That potato cake actually sounds good! If there's a sweet potato pie I don't see why there shouldn't be a potato cake! :D

      Reply
    « Older Comments

    Made this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Dannii in hat and glasses stood on a beach.

    Welcome!

    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

    About HHH»

    Easter Recipes

    • Asparagus salad on a large round plate.
      Asparagus Salad
    • Cubes of mini egg fudge on a wooden board.
      Easy Mini Egg Fudge
    • Easter Rocky Road in a metal tray.
      Easter Rocky Road
    • Four mini egg cookies on a cooling rack.
      Mini Egg Cookies
    • Easter nests in a six hole muffin tray.
      Easter Nests
    • Slow cooker lamb ragu in a round bowl.
      Slow Cooker Lamb Ragu

    Featured in

    Collage of media outlet logos.

    Popular Recipes

    • A pile of air fryer chips.
      The Best Air Fryer Chips
    • 10 Minute Chickpea and Spinach Curry on a blue and white plate.
      10 Minute Chickpea and Spinach Curry
    • Easy tomato pasta sauce coating tagliatelle on a white plate.
      Easy Tomato Pasta Sauce
    • Slow cooker beef brisket sliced up on a serving board.
      Slow Cooker Beef Brisket

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • Advertising
    • Blog

    Newsletter

    • Sign Up! for emails and updates
    • See our Web Stories page

    Contact

    • Contact
    • Work with us
    • FAQ
    • Twitter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Featured in

    A selection of publications that Hungry Healthy Happy has been featured in

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2011-2023 Hungry Healthy Happy • All Rights Reserved • Site Design by D Martin

    • 49
    252 shares