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Hungry Healthy Happy » Recipes » Dessert

Bakewell Pudding

Published: Feb 4, 2021 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 83 Comments

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Diet: Vegetarian
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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.

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  • 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

Prep: Preheat the oven to 190°C/375°F/Gas 5. Grease a 23cm/9in loose-bottomed tart tin.
One: Using a rolling pin, roll the pastry over the tin.

A pie tin with a sheet of pastry rolled over it.

Two: Gently press the pastry into the edges and prick the bottom with a fork (this is known as docking the pastry).

Trimmed pastry in a pie tin with the bottom pricked with holes.

Three: Place a piece of baking paper over the pastry and fill with baking beads. Blind bake for 15 minutes, until the pastry is firm.

Baking beads on baking paper in the pastry.

Four: 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.

Baked pastry in a pie tin.

Five: 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.

Six: In a large mixing bowl, cream together the butter and sugar until pale and fluffy (a). Whisk the eggs together and gradually stir them into the butter and sugar mixture (b).

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

Seven: Add the almonds and almond extract (a) and mix well (b).

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

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

Two shot collage with uncooked and then cooked Bakewell pudding.

Nine: Allow to cool and then dust with icing sugar. Serve with the remaining raspberries and flaked almonds. This goes great with a dollop of clotted cream

Bakewell pudding topped with icing sugar, fresh 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.

Bakewell pudding with a slice removed.
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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.

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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 Martin
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
4.99 from 57 votes
Pin Print Save recipe Saved!
Course: Dessert
Cuisine: British
Prep: 10 minutes mins
Cook: 55 minutes mins
cooling time: 20 minutes mins
Total: 1 hour hr 25 minutes 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

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/170°C(fan)/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.

Recipe 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.

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

The 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.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Claudia Lamascolo says

    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 says

    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 says

    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 says

    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 says

    February 05, 2021 at 9:52 am

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

    Reply
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