Bakewell Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of a pastry base, covered with jam and a mix of eggs, sugar, butter and ground almonds that's baked until cooked through and browned. The full recipe is presented here and I hope you enjoy this classic British version of: Bakewell Pudding.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Bakewell Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BAKEWELL PUDDING.—Cover a dish with thin paste, and spread it with jam of any kind, half an inch thick, Beat together until thoroughly mixed the yolks of eight eggs, the whites of two, a pound of sugar, the same quantity of butter melted, and a dozen pounded almonds. Pour into the dish, and bake in a moderate oven for an hour.
Prepare your pastry, according to the recipe then roll out thinly and use to line the base and sides of a baking dish. Spread the jam over the pastry then cover and set aside.
In a bowl, beat together the egg yolks, egg whites, sugar and melted butter. Stir in the almonds then pour this custard into the prepared dish. Transfer to an oven pre-heated to 180°C and bake for about 60 minutes, or until the custard has set and is golden brown on top. Serve hot with custard.
Eggs, 8 yolks, 2 whites; sugar, 1lb.; butter melted, 1lb; almonds, 12; paste and jam, sufficient.