Wednesday

Bakewell Pudding

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




225g gluten-free shortcrust pastry

Filling:
Strawberry conserve or jam
4 large eggs yolks
2 large egg whites, beaten well
110g dairy-free spread
110g sugar
almond extract




Preheat your oven to 220°C / 425°F / Gas 7.

On a floured surface, roll out your pastry to line a shallow pie dish.

Spread the pastry with a layer of conserve or jam, no less than 0.5cm thick.

Cream together the dairy-free margarine and sugar in a bowl, then add the egg yolks, egg whites and almond essence.  Mix well.

Then, spread this mixture carefully and evenly over the layer of jam.

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.


Serve warm or cold, on its own or with dairy-free cream, vanilla sauce or homemade custard .

Print Friendly