Bakewell Pudding (Tart)

Ingredients for Bakewell Pudding (Tart)

Instructions for Bakewell Pudding (Tart)

To prepare the Bakewell Pudding (Tart) recipe, please follow these instructions:

Shortcrust Dough
Sieve flour and salt in a large bowl. Add lard and butter and chop it coarsely with a knife. With chilled fingertips, kneaded into the flour to the mixture looks like oily bread crumbs. Add 2 tablespoon cold water and use a knife to mix the dough lightly. Add a little more water if necessary, but be careful not to add too much. The dough should not be sticky. Gently gather dough into a ball with the hand. Let the dough rest for a few hours in the refrigerator before use.

Roll the dough out. Grease a 8 1/2 inch sandwich form and serve it with the dough. Butter a thin layer of jam over the dough.

Stir in butter and sugar together. Add the almond essence and egg yolks and whites one at a time, whisk in well. Add the chopped almonds and wide mass out of finally, the jam.

Bake for about 50 minutes at 180 degrees C.

Serve warm with cream gravy, or cold.