Wednesday

Bakewell Pudding

This recipe for Bakewell Pudding, is quick and simple to prepare and tastes delightful!






Ingredients:

225g (8oz) gluten-free rough puff pastry

Click this link to go straight to my recipe: gluten-free rough puff pastry

Filling:

Strawberry conserve or jam
4 large eggs yolks
2 large egg whites, beaten well
110g (4oz) dairy-free spread
110g (4oz) sugar
Almond essence

What to do:
  1. Preheat your oven to 220'C / 425'F / Gas 7.
  2. Roll out your pastry on to floured surface to line a shallow pie dish or a pie plate.
  3. Spread the pastry with a layer of conserve or jam, no less than 0.5cm thick.
  4. In a bowl, cream together the dairy-free spread and sugar, then add the egg yolks, the egg whites and the almond essence.  Mix well.
  5. Now spread this eggy mixture carefully and evenly over the layer of jam.
  6. Bake in the middle of your preheated oven for 15 minutes, then reduce the heat to 180'C / 350'F / Gas 4 and bake for another 20 minutes.
  7. Serve warm or cold, with dairy-free cream, vanilla sauce, custard or just on its own!