British Recipes > Bakewell Pudding 2

How to make Bakewell pudding 2:
This Bakewell pudding recipe is made with puff pastry rather than shortcrust. See History of Bakewell Pudding.


puff pastry
1/2 cup butter
2 egg whites
apricot or greengage jam
3/4 cup caster/superfine sugar
6 egg yolks
a few drops of almond essence
(see measure conversions for more information)


- Lin an oven proof dish with the puff pastry.
- Spread a layer of jam onto the base of the pastry.
- Melt the butter in a saucepan.
- Put the sugar, almond essence and the well beaten whites and yolks into a basin and pour the melted butter over them.
- Mix well and pour over the jam.
- Bake at about 220 degrees C. (see temperature conversions) for 10 minutes.
- Reduce the heat and bake until the pastry is cooked and the filling is firm to the touch.

See also:
Bakewell Pudding Recipe (1)
History of Bakewell Pudding