Shaun Hill's Bakewell pudding recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Shaun Hill’ s Bakewell pudding By You Magazine - October 4, 2020 Bakewell tart is evidently known as Bakewell pudding in the Derbyshire town of Bakewell, so call it what you will. Cooks know the base mixture by its French name of frangipane in any case. Stone fruits such as cherries, apricots and plums work particularly well with this, either placed on top of the mixture or served as compôte alongside. The pastry is not baked blind. However, it is made and rolled the day before and then frozen, so the dish needs to be thought of at least 24 hours ahead. Nassima Rothacker SERVES 6-8 FOR THE PASTRY 450g plain flour 100g caster sugar 350g unsalted butter, softened but not melted 2 egg yolks FOR THE BAKEWELL/FRANGIPANE 300g unsalted butter 300g caster sugar 5 eggs 250g ground almonds ½ jar quality raspberry jam 100g flaked almonds 24 HOURS IN ADVANCE 1. Make the pastry. Sieve together the dry ingredients. Rub in the butter then mix in the egg yolks to form a dough. Roll out the pastry and line a 21cm tart case. Freeze until the next day. 1 HOUR IN ADVANCE 2. Take the pastry case from the freezer. 3. Make the Bakewell by creaming together the butter and sugar. Slowly beat in the eggs, then fold in the ground almonds. 4. Spread the jam across the pastry base and spoon in the almond filling. Smooth the surface then scatter across the flaked almonds. 45 MINUTES IN ADVANCE 5. Bake the tart for 45 minutes at 180C/160C fan/gas 4. Buy the book and help a great cause This recipe is from A Taste of Home: 120 Delicious Recipes from Leading Chefs and Celebrities compiled by Kyle Cathie, price £25, to be published on 15 October by The Passage Trading Services Ltd. YOU readers can buy copies from Waterstones, where at least £20 from each sale will go straight to The Passage. For more details, go to waterstones.com. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved