The Ultimate Bakewell Pudding Recipe: A Step-by-Step Guide
The Bakewell pudding, a delightful cousin to the Bakewell tart, offers a deliciously moist and comforting dessert experience. This recipe will guide you through creating this classic treat, ensuring a perfect result every time. We’ll cover everything from ingredient selection to baking tips, optimizing your chances of Bakewell pudding perfection!
What Makes a Great Bakewell Pudding?
Before we dive into the recipe, let's understand what constitutes a truly exceptional Bakewell pudding:
- The Frangipane: This almond-based filling is the heart of the pudding. It needs to be perfectly balanced – not too sweet, not too dry, with a pronounced almond flavour.
- The Sponge: A light and fluffy sponge provides the perfect counterpoint to the rich frangipane. It shouldn't be too dense or heavy.
- The Topping: A generous layer of apricot jam adds a beautiful sheen and a burst of fruity sweetness.
Ingredients You'll Need:
For the Sponge:
- 100g self-raising flour
- 100g caster sugar
- 2 large eggs
- 50g melted unsalted butter
- 1 teaspoon baking powder
- Pinch of salt
For the Frangipane:
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 100g ground almonds
- 1 teaspoon almond extract (optional, but recommended!)
- 50g self-raising flour
For the Topping:
- 50g apricot jam
Equipment Needed:
- 20cm round baking tin (or individual ramekins)
- Mixing bowls
- Whisk
- Spatula
- Baking paper
Step-by-Step Instructions:
1. Prepare the Sponge:
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4).
- Grease and flour your baking tin. Alternatively, line the bottom with baking paper.
- In a large bowl, whisk together the eggs and sugar until pale and fluffy.
- Gently fold in the melted butter, followed by the flour, baking powder, and salt. Mix until just combined – don't overmix!
2. Make the Frangipane:
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the ground almonds, almond extract (if using), and flour. Mix until well combined.
3. Assemble and Bake:
- Pour half of the sponge mixture into the prepared tin.
- Spread the frangipane evenly over the sponge.
- Top with the remaining sponge mixture.
- Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
4. Add the Finishing Touch:
- While the pudding is still warm, gently spread the apricot jam over the top. This will give it a beautiful glossy finish.
5. Cool and Serve:
- Let the Bakewell pudding cool slightly in the tin before slicing and serving. It's delicious served warm or cold, with a dollop of cream or custard if desired.
Tips for Bakewell Pudding Success:
- Don't overmix the batter: Overmixing can lead to a tough sponge.
- Use good quality ingredients: The flavour of the frangipane relies heavily on the quality of the almonds and butter.
- Check for doneness: Use a skewer to check if the pudding is baked through.
- Let it cool slightly: This will help it to set and make it easier to slice.
Variations on the Classic Bakewell Pudding:
- Add Cherries: Fold some glace cherries into the frangipane for extra flavour and texture.
- Use Different Jams: Experiment with other fruit jams, such as raspberry or strawberry.
- Individual Puddings: Bake the mixture in ramekins for individual portions.
This comprehensive guide should ensure your Bakewell pudding is a resounding success. Enjoy baking and the delicious rewards! Remember to share your culinary creations and tag us – we’d love to see your Bakewell pudding masterpieces!
