- Serves: 4-6
- Cook Time: 1 hour 40 minutes
- Prep Time: 20 minutes
- Effort: easy
- 100 g butter
- 2 eggs, beaten
- a few drops of almond essence
- 75 g self-raising flour
- 75 g ground almonds
- a little milk, to mix
- 3 tbsp cherry jam
For the sweet white sauce:
- 25 g butter
- 25 g plain flour
- 300 ml milk
- 1 tbsp double cream
- sherry, to taste
Tips and Suggestions
Bakewell Tart is actually called Bakewell Pudding in the town of Bakewell itself. They are still produced in the Olde Original Bakewell Pudding Shop in the town of Bakewell where they originated in 1860. The story goes that the first one was produced by accident at a local Inn when a cook at the Rutland Arms misunderstood some instructions. Another cook heard how well these erroneous puddings were received and stole the recipe to start making them herself in what is now the Olde Original Pudding Shop.
The sherry sauce is ideal for Christmas pudding too.
1. Cream together the butter and sugar until pale and fluffy. Add the eggs, beating well after each addition. Stir in the almond essence.
2. Fold in the flour, and then the almonds. Add enough milk to give a dropping consistency.
3. Lighty butter the pudding basin. Spoon the jam into the bottom of the pudding basin and then spoon the pudding mixture on top. Cover with buttered greaseproof paper and then kitchen foil.
4. Steam for 1½ hours.
5. Meanwhile make the sherry sauce. Melt the butter in a saucepan and add the flour. Stir to make a roux. Take off the heat and gradually add the milk. Beat well.
6. Return the pan to the heat and bring to the boil, stirring all the time. Simmer for a couple of minutes and then add the sugar. Stir in the cream.
7. Add sherry to taste - not too much as it could mask the delicate flavour of the almonds.
8. Serve the pudding hot, with the sherry sauce.
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