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.

Looks delicious!

Its about two hours away from me Loretta, we visited the town briefly while I was away with my Mom. I bought a 'proper' Bakewell pudding whiel I was there, it was made with puff pastry and the filling was more egg custard style than spngey like this one is. Still yummy though!

Hello - will you help a Colorado girl know what Jus-Rol™ Frozen All Butter Shortcrust Pastry is? Can I buy it anywhere here? This looks so yummy - I'd love to make it. If I can't buy it here, does anyone know what the US equivalent is for this? And how do I convert the grams and all to ounces and cups? Where would I find that. Help? Thanks!

Starving in Colorado.... 8)

Can't help with the pastry but here's a conversion chart
http://www.btinternet.com/~bury_rd/convert.htm

K x

Thanks!

Hi Cathy, not sure if you have an equivalent in the US, but it is just plain old ready made pastry. Maybe if you guys do have it, it might be in the same section of the supermarket as the cookie dough, it is a refridgerated and/or frozen product. Or you could make your own shortcrust pastry from scratch. Here's a US recipe for it...
http://www.recipezaar.com/Shortcrust-Pastry-16541

Thanks a bunch. We do have that sort of thing. I may just try this recipe though because it uses butter. The recipe that I've used for years uses Crisco shortning and is so nice. Can't wait to try it! YUMMO! :lol:

No problems, let me know how it turns out for you. I'm making one today for our Sunday Easter lunch. Nom nom nom!

I'll be right over! YUM!

Great Idea - I think I will try the same. Thanks!