Gluten free Bakewell Pudding

Recently I spent a week visiting various places in the Peak district, England. One thing I had hoped to find was a Gluten free Bakewell Pudding but sadly nowhere in Bakewell made one. The Bakewell pudding is not to be confused with a Bakewell tart. Both recipes come from Bakewell but are slightly different.

In around 1860, Mrs Wilson, the wife of a local Tallow Chandler, had heard of a mishap from the local Inn known as the White Horse. Some travelers had stopped at the inn and ordered a strawberry tart. The cook got the recipe wrong. She had failed to put the egg mixture into the pastry and instead, put it on top of the jam. The pudding became popular.
Mrs Wilson brought the recipe believing she could make a business from selling the puddings. Until this day the overall recipe is still a secret and the popularity of pudding is still growing worldwide. (Source is from The original Bakewell pudding shop).

Obviously my disapointment of not being to buy a gluten free version of the Bakewell pudding has resulted in me coming up with my own version.

To begin with, I have used Just Roll gluten free puff pastry. This is just to save time but you can of course make your own gluten free puff pastry following my recipe found here. Traditionally there is a thin layer of jam. It should be seedlees or sieved. You can use either strawberry or raspberry. Traditionally though strawberry jam is used and only a thin layer.

If you look at photo’s of a traditional Bakewell pudding, you will see they look quite rugged. I quite like this, too many times recipes try to look pristine.

The taste and texture is to die for. Flaky pastry meets the sweet strawberry jam and the cherry on top of the cake is lovely almond paste, almost like a set custard.

Top Tip

Two top tips, when lining with pastry, allow some overhang, it can shrink. Also when beating the eggs and ground almond, beat one egg, then about 25g of ground almond and repeat until all mixed in.

Equipment used

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How to serve

You can eat it hot or cold. I added some extra jam which I heat up with a tablespoon of water and mixed in. I then added a scoop of ice cream. You could have clotted cream or custard if you prefer.

FAQs

Can this be made dairy free?

Yes, swap the butter for the your dairy free spread. Use The Just Roll gluten free puff pastry.

Can this be made without nuts?

Not really, ground almonds are the main part of the pudding. At a push you could use flour but it would just not be the same.

Can I make this vegan?

I have not tried this. The Just Roll Gluten free pastry is vegan friendly but you will need to make a vegan set custard and include the almonds. It is doable but at the current time, I have not tried to make a vegan version. One day I will.

How does the tart look whole?

In this picture below, you can see it whole. I did opt to add some flaked almonds. This is not traditional but I fancied it. I also got a bit carried away with adding a coating of Icing sugar. This too is also optional.

Gluten free Bakewell pudding

 

The recipe@

Gluten free Bakewell pudding

Gluten free Bakewell pudding

A traditional Gluten free Bakewell pudding
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 people

Ingredients
  

  • 1 Pack Just Roll Gluten free pastry
  • 5 tbsp Seedless strawberry jam (sieve jam if you can't get seedless)
  • 100 g Unsalted Butter
  • 100 g Caster sugar
  • 5 Large Free range eggs
  • 150 g Ground almonds
  • Few drops of almond extract
  • 1 tsp Icing sugar To decorate

Instructions
 

  • Preheat the oven to 190C/375F/Gas 5. Grease one 8" sandwich tin. Cut the pastry into a circle allowing enough for over hang. Line the sandwich tin with the pastry. Spread the jam over the bottom of the pastry. Trim an excess pastry if there is too much you will still want some overhang as it will shrink.
  • In a mixer, mix the butter and sugar until pale in colour. Beat in one egg, the 25g of ground almonds. Repeat until all eggs and ground almond is combined. A a few drops of almond extract.
  • Pour egg mixture over the jam and fill. Bake for 35 minutes. Optional and not traditional but you can add some flaked almonds. I do this! add them after 20 minutes off baking. The tart will wobble when you remove it, that is fine. Allow to cool fully once cooked then coat with icing sugar if preferred.