Traditional Bakewell Pudding

Ingredients:

• 500 gr. puff pastry
• 3 tbsp. l. jam (raspberry)
• 150 g butter
• 50 g sugar (ultrafine)
• 3 medium eggs (beaten)
• 1 yolk (beaten with eggs)
• 50 g almonds (ground)
• 2 tablespoons lemon zest
• 2 tsp almond extract
• 1 tbsp almonds (flaked)
• Decoration: powdered sugar for dusting

Preparation:

1. Preheat oven to 190°C.
2. On a lightly floured surface, roll out the dough to a thickness of 0.5 cm.
3. Grease a deep 20cm tart pan with butter and line it with the dough. Prick the dough all over the bottom with a fork. Refrigerate for 20 minutes.
4. Line the tart with parchment paper and fill it with ceramic baking beans. Bake for 15 minutes, until the dough is pale golden brown. Then remove the weights and bake for another 5 minutes.
5. Spread the jam on the bottom of the pastry shell and set aside for a while.
6. Beat the butter and sugar with a mixer until pale. Whisk the yolk with the remaining eggs and slowly add it to the butter and sugar mixture. Gently fold in the ground almonds, lemon zest, and almond extract.
7. Pour the mixture into the pastry shell and gently smooth the surface to fill it completely. Bake for 30 minutes, remove from the oven, sprinkle with flaked almonds, and return to the oven for another 10 minutes, or until golden brown and the filling is set. Dust with powdered sugar while the pudding is still warm.