Raspberry Bakewell Pudding


Did you know that there is a difference between Bakewell Pudding and Bakewell Tart?

Turns out the Bakewell Tart is one particular version of Bakewell Pudding. The tart is a sponge mixture baked in a pastry case lined with jam. The Bakewell Pudding, which hails from a secret recipe developed in Bakewell, England, uses a puff pastry base that is also topped with jam and an egg and almond filling.

Then there is controversy that any tart outside of Bakewell needs to be called a Bakewell Pudding since it can only qualify as a Bakewell Tart if it is made in the town of its name…sort of like the whole Champagne/Sparkling Wine thing.

I don’t know and that is about all the energy I want to put into the mystery or history.

I just want to eat a Bakewell anything!

I’m calling this recipe a Bakewell Pudding because that is what Valentine Warner calls his version, which is a buttery confection packed with jam and almonds. Pretty amazing and so simple to make.

You might also like this mini tart version.
Raspberry Bakewell Pudding


Bakewell Pastry Case (recipe follows)
200g seedless raspberry jam
300g butter
300g (1 1/3 cups) sugar
1 tsp vanilla extract
3 eggs
200g (about 3/4 cup) ground almonds
100g (7/8 cup) flour
1 tsp baking powder
3 Tbs sliced almonds
Cream, to serve


1. Preheat the oven to 150℃. Grease and flour a 23cm/9in loose-bottomed tart tin.

2. Carefully spread the raspberry jam evenly over the cooked pastry base.

3. In a food processor, cream together the butter and sugar.

4. Add the vanilla, eggs,ground almonds, flour and baking powder. Blend well.

5. Spoon the filling on top of the jam and spread it evenly around the inside of the pastry case.

6. Bake the tart on the middle shelf of the oven for 30 minutes. Scatter the sliced almonds over the top and return to oven for another 20 minutes.

7. Serve with cream

Serves 8

Bakewell Pastry Case


275g (1 cup plus 2 Tbs) flour
80g (1/3 cup plus 1 Tbs) ground almonds
75g (1/3 cup) sugar
225g butter, chilled and diced
3 egg yolks


1. Put the flour, sugar and almonds in a food processor. Add butter and pulse until the mixture resembles breadcrumbs. Add the egg yolks until combined. Bring the mixture together with your hands and transfer to a lightly floured surface. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 2 hours.

2. Preheat the oven to 180°C/350℉.

3. On a lightly floured surface, roll out the pastry to the thickness of about 3 mm/0.15 inch. Carefully line a 30cm/10 inch fluted, loose-bottomed tart tin with the pastry. Line with parchment and fill with baking beads (or beans or rice).

4. Bake for 20 minutes. Remove the baking beads and return the pastry to the oven for 5 minutes, until golden.

Recipes from Valentine Warner

Some Bakewell Tart love.

Check out Rixton on the band’s Website where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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