Inspired by the amazing food images oozing out of Twitter’s #RestaurantWeek, I thought I would make a Bakewell Pudding.

Now I am no Chef but I do love a good cooking session – bit of Dolly on the IPOD, glass of red wine in one hand and ingredients, well, everywhere!

I love the almond taste of amaretto, anything with that in gets my vote. I did tweet today and #AskTheChef for any amazing amaretto pudding ideas – but alas my tweet went unanswered. So I thought I would just make one myself.

Bakewell Pudding
Bakewell Pudding

Bakewell Pudding Ingredients
1 Roll of Ready Made Puff Pastry
150g Butter
150g Caster Sugar
150g Ground Almonds
Handful of Flaked Almonds
1 Tablespoon of Seedless Raspberry Jam
3 Whole Eggs and 1 Egg Yolk
Rind of 1 Lemon
Large Splash of Amaretto
Icing Sugar

Preheat the oven to 190 degrees Celsius. Roll out the ready made puff pastry. Grease an 8 inch flan tin with some butter and line the tin with the pastry. Prick the pastry with a fork all over and then place in the fridge for approx 20 mins. Take pastry out of the fridge and line with baking paper – then use baking beans or pasta to blind bake the pastry for 20 mins. Let the pastry cool for a few mins then add a layer of raspberry jam.

Beat the sugar and butter together until soft and fluffy (or use an electric whisk). Slowly add the eggs into the mixture. Beating it well so the mixture does not split. Fold the grounded almonds in with a spoon. Add the amaretto and lemon rind to the mixture.

Add the mixture to the flan tin and make sure it evens out.
Cook for 20 mins at 190 degrees celsius, then take out the oven and add the flaked almonds to the top, then cook again for 10 mins.

Remove from oven, sprinkle icing sugar on the top – then serve. Its delicious with vanilla ice cream.



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