CHERRY BAKEWELL SPONGE PUDDING
Cherry and almond is a heavenly combination. This fruity dessert has a sponge top and crunchy finish. Serve with plenty of custard
Provided by Cassie Best
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.
- In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.
Nutrition Facts : Calories 549 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
BAKEWELL PUDDING
Traditional Bakewell Pudding recipe.
Provided by Zuluman60
Time 1h45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C (170C Fan)/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.
- Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.
- Spread the raspberry jam evenly over the pastry base.
- In a large mixing bowl, cream together the butter and sugar until pale and fluffy, gradually add the eggs, beating all the time. Stir in the ground almonds until well mixed. Taste the mixture and add almond essence if you want a stronger almond taste.
- Pour the filling mixture into the pastry case and 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. (this can be up to an hour or more depending on the oven)
- Dust with icing sugar and serve.
BAKEWELL PUDDING
A buttery mixture, flavoured with ground almonds and baked in a light flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as Bakewell tart, the origin of which is secret to this day.
Provided by Millereg
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 200°C/ 400°F/ Gas Mark 6.
- Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces) shallow pie dish.
- Knock up the edge of the pastry with the back of a knife.
- Mark the rim with the prongs of a fork.
- Brush the jam over the base; chill in the refrigerator while making the filling.
- Beat the almonds with the sugar, butter, eggs and almond extract.
- Pour the filling over the jam and spread it evenly.
- Bake for 30 minutes or until the filling is set.
- Serve warm or cold with fresh cream or custard.
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Estimated Reading Time 4 minsTotal Time 47 mins
- Meanwhile, whisk together the whole egg and the yolks in a medium bowl until completely combined. In a small bowl combine the superfine sugar, ground almonds and salt. Slowly pour the butter into the beaten eggs, whisking as you add it. Once the butter is completely combined with the eggs, add in the dry ingredients and whisk until combined into the egg/butter mixture. Whisk in the lemon zest and almond extract.
- When your crust comes out of the oven reduce the temperature to 350*F and remove the parchment and pie weights. Spread the jam evenly over the base, then pour the liquid mixture into the crust. Bake in the oven for 20-25 minutes, until the top is a deep golden brown and the edges are just set and the center jiggles.
- Let the Bakewell Pudding cool for at least 15 minutes. Sprinkle with toasted almonds and powdered sugar to serve.
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