Bakewell Pudding: an incredibly delicious British teatime treat

This Bakewell pudding is a super easy English dessert, a delicious alternative to the classic Bakewell tart. Made with airy puff pastry, and a sweet almond filling layered over raspberry jam, Bakewell pudding is light, tasty, and wonderful for just about any occasion.

Enjoy your Bakewell pudding with a cup of tea or coffee for an afternoon treat, or serve it to guests and wow them with your baking skills.

Bakewell Pudding vs Bakewell Tart

The Bakewell tart and pudding are two desserts originating from the town of the same name located in Derbyshire, England – in the heart of the Peak District National Park. both desserts have a long history in the region. In fact, no one is quite sure which version came first!

Although they may look the same because they are stuffed and flavored with jam and almonds, they have substantial variations that make the two recipes different.

The Bakewell pudding is generally seen as the sweeter of the two and is made of a puff pastry base with a layer of jam topped with a cream based on ground almonds, eggs, butter and sugar.

In contrast, the Bakewell tart has a short pastry base, with the layer of jam covered by a spongy dough made again with the same ingredients (usually with fewer eggs), except for the slivered almonds that are placed on top before baking as a decoration.

Tips for making Traditional Bakewell Pudding

If you don't have pie weights, dried beans, rice, sugar, and popcorn kernels are all good substitutes. You can even use another tart tin if you have one that's approximately the same size.

To make a gluten-free Bakewell pudding, simply swap out the puff pastry for a gluten-free version.

Put a tasty twist on your Bakewell pudding by trying other jam flavors like cherry, peach, plum, or mixed berry.

How to Store Bakewell Pudding

Cover your Bakewell pudding and place it in the fridge. Enjoy within 3 days.

How to Make Bakewell Pudding

Preheat your oven to 375F. Spray a tart tin with cooking spray.

Lightly flour a clean workspace. Roll out the pastry to about 1/4-inch thickness.

Arrange the pastry in the tart tin, folding the edges over the side of the tin. Lightly prick the pastry with a fork. Place in the fridge for 20 minutes.

Put baking parchment over the pastry, then pour pie weights into the tart tin.

Bake for 15 minutes until the pastry begins to turn light golden.

Take the pie weights and parchment paper out of the tart tin and bake the pastry for 5 minutes more.

Coat the jam in an even layer over the bottom of the pastry. Set aside.

Cream the butter and sugar in a bowl until smooth and pale yellow.

Add the egg yolk to the beaten eggs and whisk to combine.

Gradually beat the eggs into the butter mixture, then fold the ground almonds, and lemon zest into the butter mixture.

Add in the almond extract. Mix.

Transfer the almond filling to the pastry.

Bake for 30 minutes, then remove from the oven and top with sliced almonds. Bake for 10 more minutes until the pudding is set and golden brown. Garnish with powdered sugar if desired.

Slice, serve and enjoy!

Notes

Use an 8-inch tart pan for your Bakewell pudding.