Raspberry Bakewell Pudding

A delicious vegetarian dessert featuring puff pastry lined with jam, fresh raspberries, and a rich almond filling, baked until golden.

Baking Vegetarian Dessert Raspberry Almond

Estimated Nutrition

Calories

1310.1

kcal / serving

5240.2 kcal total

Carbs

84.2g

per serving

336.8 g total

Fat

95.6g

per serving

382.4 g total

Protein

28.1g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

handful

Flour

For dusting

500

Puff Pastry

Ready-made

100

Caster Sugar

Almond Essence

A few drops

tbsp

Icing Sugar

For dusting

CondimentsSauces

Raspberry Jam

Seedless

Dairy

100

Butter

Unsalted plus extra for greasing

piece

Egg

Free-range

100

Clotted Cream

To serve

Fruits

150

Raspberry

Fresh

NutsSeeds

150

Ground Almond

Method

Preheat the oven to 190°C and grease a 23cm tart tin.

Dust with icing sugar and serve with clotted cream and remaining raspberries.

Bake in the middle of the oven for 35 to 40 minutes until golden.

Pour the mixture into the pastry tin and spread it evenly over the jam.

Beat in eggs individually, alternating with additions of ground almonds and finally the almond essence.

Cream the butter and sugar in a bowl until pale and fluffy.

Spread raspberry jam over the base and scatter a few crushed raspberries on top.

Roll out the pastry and line the tart tin, trimming any excess.