Thursday, 16 November 2017

Bakewell Pudding aka Tart

If you feel like an argument, just call this a pudding rather than a tart, or vice versa.  Apparently in Britain there are differing opinions on which it is.  I've used a recipe from Alison Uttley's book Old Farmhouse Recipes, where she says her family back in the late 19th century called it a pudding, "for the tart was really for the pudding stage of the meal."  Either name will do, 'cos it is delicious folks!

sweet and nutty - what do you mean, just like me?:) 

I think this recipe is a little unusual in that it uses puff pastry instead of shortcrust, which most recipes for this dish include.  Alison gives very few directions, including no baking temps. or what size tin to bake it in.  So I have guessed a bit, and checked out recipes on the Net, and a wee bit to my surprise it turned out - well, I have to say it again, bloody delicious!  I couldn't stop Mr P. from grabbing a slice straight out of the oven.

Serves: 12 elegant slices or 8 greedy ones


1 sheet of frozen butter puff pastry

280g. black cherry jam (or your fave)

225g. caster sugar

225g. butter, melted

225g. almond meal - organic and unblanched if possible

2-3 tsp almond extract

7 extra large or jumbo eggs - put all the yolks into a small mixing bowl, and place 2 of the egg whites into another small bowl - i.e. you will need 7 egg yolks plus 2 egg whites, whisked - for this recipe


Grab a 22cm. (9 inch) round springform tin and butter it lightly

Place the thawed puff pastry sheet into the tin and press down gently to fit it into the edges

Prick it gently all over the base then ...

Put a piece of baking paper over the pastry base and tip on pastry weights or uncooked rice

Now bake for 15 mins. at 185C, then remove the weights and the the paper and bake for a further 5 mins. till starting to go golden

Let it sit and cool while you make the filling

Melt the butter if you haven't already done so

Place the sugar, butter, almond meal and almond extract in a large mixing bowl and whisk it all in together

Whisk the egg whites firmly but don't go crazy - I used a hand whisk as they would have done in the 1890s, so the whites are frothy and whisked but not like a meringue

Whisk the egg whites gently into the almond mixture 

Now spoon the jam evenly over the pastry base 

On goes the almond mixture in an even layer

Bake at 185C for 35 mins., then turn it down to 180C, (cover with alfoil if it's getting too brown) and bake for another 8 mins. = 43 mins. all up (depending on your oven)


I divvied up the 5 extra egg whites into 2 small ziplock bags; popping them into the freezer for later use in sorbets etc.

You could use a bit more or less jam; I just happened to have a 284g. jar of jam!

Keep an eye on the tart towards the end; your oven may be slower or hotter than mine:0)

ingredients gathered - including pastry weights on the base of the tin 

pastry baked and ready for the jam and filling 

frothing up the egg whites - not too madly 

gently whisk the egg whites into the almond mixture

thick and gloopy - yum!

slather on the jam me hearties!

pour the almond filling over the jam

just out of the oven, all golden brown and sweet-smelling

yep, someone took a piece already:)

golden, crumbly and very moreish

my nutty almond doodle


  1. That's confusing! I thought that pudding was all dessert in England?

    1. yes i think in her strange way, she was actually saying they called it pudding cos they had it at the end of the meal for dessert/pudding.:)

  2. So British! I don't think bakewell tarts have made it to the US at all yet, though the Great British Baking Show or Bake Off has made us very aware of many British pastries. We still don't quite understand pudding.

    best... mae at

    1. hi Mae
      just remember that the sweet you eat after dinner is pudding!:) whatever it is...

  3. Ohhh that would be interesting to have it with puff pastry - I reckon it's always called Bakewell tart even when you have it for pudding! Your photos are amazing how did you do that one whilst pouring? That's bloody amazing... to coin your phrase :)
    Wren x

    1. Hi Wren
      Thanks for dropping by and thanks for the compliment about my photos! I’m an octopus 🐙 ha ha:). No really I just pour with one hand and take the photo with the other on my phone 📞. Cheers S x

  4. This tart was so amazingly good. My staff all tried it too and agreed. Go Mrs P!

  5. I've never known what was in Bakewell Tart...I mean pudding...or tart. Whatever you want to call it-I'd be very happy to eat it!

  6. LOVING your nutty almond doodle! :)

  7. This looks delicious Sherry. I had to laugh as I often find a piece of cake or pudding missing when I'm not looking as well. At least my cooking is appreciated. It's also a great way to use up Jam. Pauline

    1. Thanks Pauline. I’m not really a jam eater but it tastes great in this:). Cheers S


I would love to hear from you. Please leave your comment and I will reply as soon as I can. If you have problems commenting, please try without your WordPress profile. You can try Anonymous (add your name in the text) or your Google account if you have one.