Bakewell Pudding

10 standard portions

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Ingredients

• 375 g Puff pastry
• 4 tablespoons Seedless raspberry jam
• 90 g Raspberries
• 75 g Butter (unsalted; plus extra for greasing)
• 30 g Caster sugar
• 2 Eggs (whisked)
• 40 g Ground almonds
• 1 tsp Almond essence
• Icing sugar (for dusting; optional)
• Clotted cream (to serve; optional)
• Flaked almonds (to serve; optional)

Method

1. Preheat the oven to 190°C/170°C(fan)/375°F/Gas 5. Grease a 23cm/9in loose-bottomed tart tin.
2. 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).
3. 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.
4. Carefully spread 4 tbsp Seedless raspberry jam evenly over the pastry base. Add 90 g Raspberries and lightly crush them. Set aside.
5. 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.
6. Add 40 g Ground almonds and 1 tsp Almond essence and mix well.
7. 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.
8. Allow to cool and then dust with Icing sugar. Serve with the more raspberries, Flaked almonds and a dollop of Clotted cream.