There's been a bit of a retro vibe to the puddings I've been making lately.
This time, another favourite, Bakewell Tart ( or pudding, as it is called in the Derbyshire town from which it takes its name)
Recipes abound for this delicious treat, but most agree on a rich shortcrust shell filled with a layer of jam ( usually raspberry) and frangipane topping.
I used the last of my blackcurrant jam and blind-baked the pastry shell first.
For the frangipane topping beat together-
125g butter with
125g caster sugar
125g ground almonds
1 beaten egg and 1/2 teasp almond essence.
Mix well and spoon over the jam.
Bake at 200c/180c fan for about 35 minutes until well risen.
Dust with icing sugar and enjoy!
Crunchy, almond-moist and jammy all in one mouthful!