Bakewell Pudding (Tart)
Cakes in formServings: 1 portion(s)
Ingredients for Bakewell Pudding (Tart)
Instructions for Bakewell Pudding (Tart)
To prepare the Bakewell Pudding (Tart) recipe, please follow these instructions:
Shortcrust Dough
Sieve flour and salt in a large bowl. Add lard and butter and chop it coarsely with a knife. With chilled fingertips, kneaded into the flour to the mixture looks like oily bread crumbs. Add 2 tablespoon cold water and use a knife to mix the dough lightly. Add a little more water if necessary, but be careful not to add too much. The dough should not be sticky. Gently gather dough into a ball with the hand. Let the dough rest for a few hours in the refrigerator before use.
Roll the dough out. Grease a 8 1/2 inch sandwich form and serve it with the dough. Butter a thin layer of jam over the dough.
Stir in butter and sugar together. Add the almond essence and egg yolks and whites one at a time, whisk in well. Add the chopped almonds and wide mass out of finally, the jam.
Bake for about 50 minutes at 180 degrees C.
Serve warm with cream gravy, or cold.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328