Tried this recipe the other night...dead easy and fab results....
This wonderful traditional dish is sometimes referred to as Bakewell Pudding and originated in Derbyshire. Original recipes were made in a special, deep oval tin and used a deep layer of preserved fruit instead of jam. It can be eaten warm of cold and is especially good with thick double cream. It does of course make the perfect Mother’s day treat!
Ingredients
500g pack of Jus-Rol™ Frozen All Butter Shortcrust Pastry – thawed
3-4 tbsp. good quality raspberry jam
125g / 5oz unsalted butter – softened
125g/5oz ground almonds
125g/5oz caster sugar
3 eggs
1tsp. vanilla essence
30g gen. 1oz blanched almonds – cut into long ‘slivers’
Icing sugar for dredging
Method
Preheat oven to 200ºC (180ºC for fan assisted ovens) 400ºF/Gas M 6
1. Roll out pastry to line a 23cm/9” flan ring or case. Bake blind (see step by step instructions on
baking blind).
2. Meanwhile combine the butter, sugar and almonds and then beat in the eggs and vanilla essence.
3. Once the pastry is just cooked but not too brown, remove from oven, spread base with jam and allow to cool for 5 minutes. Meanwhile lower oven temperature to 190º/375º/ Gas M 5
4. Then spread almond mixture evenly over the jam and scatter over the slivered almonds. Return to oven and bake for 25 – 30 minutes until the filling is golden brown and set in the middle. You can tell this by gently shaking the tin and if the filling appears to ‘wobble’ then return to oven. If the top is getting too brown then lower temperature by a further 10º.
5. Serve warm or cold, sprinkled with icing sugar.