Bakewell Tart
aka Bakewell Pudding

Recipe from Mike’s cookbook collection, Traditional British Cooking. 

Traditional British Cooking

175g/6oz shortcrust pastry

2-3 tbsp raspberry jam

120g/4oz butter

120g/4oz caster sugar

½ tsp vanilla essence

A few drops of almond essence

Grated rind and juice of ½ lemon

2 large eggs

90g/3oz crumbs (from trifle sponges, Madeira cake, or fresh white bread)

90g/3oz ground almonds

½ tsp baking powder

1 tbsp milk

  1. Roll the pastry out thinly and use to line a 900ml/1 ½ pint greased, shallow pie dish.  Save any trimmings for decoration.
  2. Spread the jam over the pastry.
  3. Cream the butter and sugar together in a mixing bowl until light and fluffy.  Add the flavorings and lemon rind and juice, and then beat in the eggs until well blended.
  4. Mix the cake crumbs and ground almonds together and fold into the mixture.  Add the baking powder and milk.
  5. Pour this mixture over the jam and decorate the top with pastry strips made from the trimmings.
  6. Bake in an oven preheated to 200°C/400°F, for 15 minutes.  Reduce the temperature to 180°C/350°F and bake for a further 20-25 minutes, or until the tart is golden brown and firm to the touch.


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