Bakewell Tart ( also known as Bakewell Pudding)
8oz flaky (225 grams) ( or 6oz shortcrust pastry)
2 heaped tablespoons strawberry jam
3oz (75grams) caster sugar
4oz (100grams) melted butter
3oz (75grams) ground almonds
Roll out the pastry to line an 8inch (20cm) ovenproof pie dish.
Warm the jam so it's a bit runny then spread over the pastry base.
Beat eggs and sugar together.
Stir in the butter then the ground almonds and pour into dish.
Bake for 25 - 30 minutes in a pre-heated oven 200C 400F (10 less for fan assisted ovens ) Gas mark 6.
Serve as pudding hot with cream.
The more commercially known variant is a "cherry bakewell" where the top of a small individual tart/pudding is covered by a layer of thin icing with a single glace cherry on the top. these are usually served cold.
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