Archive for September 18th, 2009

I first served Raspberry Bakewell Pudding when my parents came to lunch (after all the recipe had come from their newspaper) and we all thought it was absolutely delicious.   Technically, according to the Hairy Bikers Food Tour of Britain (which visited the home of this dessert, Bakewell in Derbyshire), Bakewell Pudding is made with Puff Pastry and Bakewell Tart with Shortcrust.  I love the buttery-almondy ‘frangipane’ filling of Bakewell Tart, or Bakewell Pudding, if you prefer.  (Frangipane is the term commonly used for a filling either made from or flavored with almond extract.)  This is a development of the original pudding idea, with the addition of whole raspberries bringing a whole new dimension to the traditional British dessert.  When we are in France we enjoy eating the widely available open Pear Tart (Tart au Poires), which also has a frangipane filling but in a pâté brisée pastry crust.  I have successfully made Pear Tart at home several times and eventually I will take a photograph and add the recipe this site.   This recipe good if you have frozen raspberries to use, providing you drain them well to stop the pudding becoming soggy.  It’s a great way to remember the summer!  The original recipe uses ready made puff pastry, but Shortcrust or Pâte Brisée could be used instead and I am sure other fruit could easily be substituted.  I also reduced the quantities slightly, as I was one egg short, but the quantity easily served 6 people. I was generous and used more raspberries in the base of the actual pudding than the original recipe and additionally served a few extra sugared raspberries on the side.  A slice of this could also be served as a luxurious cake at tea-time.

The original recipe comes from Celebs magazine, which is delivered with the Daily Mirror newspaper.  It was advertising a new TV series ‘The Hairy Bikers Food Tour of Britain’, where the Hairy Bikers travel the length of the country searching out regional dishes and ideas.  It is a long series of 30 episodes which I have recorded but have yet to completely watch.  I enjoy watching the Bikers with their quirky humour and presentation and I hope there will be more recipes as good as this one!  In September 2010 Zeb Bakes added a post about her delicious looking Apricot Bakewell Slice. I really must have a go at making an apricot version soon, especially now I have managed to track down some Mahleb in our local Turkish shop.  (On my package the spelling is Mahlep.)

100_7608 Raspberry Bakewell Tart

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Raspberry Bakewell Pudding
(Serves 6)

1 pack of puff pastry or Quantity of Shortcrust or Pâte Brisée pastry using basic recipe
4-5tsp raspberry jam (the recipe said seedless but I used one with seeds in and it was fine)
110g/4ozs fresh Raspberries (or defrosted Raspberries well drained) – plus more to serve
85g/3ozs unsalted butter
85g/3ozs caster sugar
4 eggs
110g/4ozs ground almonds
A few drops of almond essence
Icing sugar, cream and a few extra sugared fruit to serve. 

1.  Pre-heat the oven to 190oC/370oF/Gas 5.

2.  Roll out pastry and use to line a 25cm loose-bottomed flan tin.  Leave the excess pastry over the side of the tin.

3.  Spread the pastry base with jam.  Lightly crush the raspberries and place evenly in the tin on top of the jam.

4.  Cream the butter and sugar in a large bowl until light and fluffy.  Add one egg and a tablespoon of ground almonds, mixing well.  Continue alternating until all the eggs and almonds are incorporated.  Add a few drops of almond essence.

5.  Pour the mixture evenly over the fruit in the pastry case and spread evenly.  Trim the excess pastry level with the top of the case (you can leave this until after cooking if you prefer, but the pastry will be more brittle when cooked).

6.  Bake on the middle shelf of the oven for 35-40minutes until lightly browned.

7.  Dust with icing sugar just before serving either warm or cold with a few extra raspberries and cream.


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