On Sunday afternoons a favourite pastime is baking. It started off with cupcakes, always cupcakes, but every now and then it's always great to try something new. Lately, I have also found I've been leaning towards more savory foods than sweet. Two flavours that go remarkably well are almonds and raspberries. Granted raspberries are wonderful with almost anything (as far as cakes and pastries go of course), but with almond, it's quite interesting.
The recipe which was made today was the Raspberry Bakewell Pudding as seen on the cooking show 'The Hairy Bikers'. My father adores THB so we constantly see the episodes, much like how I constantly watch Nigella. The recipe below can be seen on their TV show 'The Hairy Biker's Food Tour of Great Britain' and in the shows book (also of the same name).
Ingredients:
1 packet of puff pastry
4-5 tbsp seedless raspberry jam
150g fresh raspberries
100g unsalted butter
100g caster sugar
5 eggs
150g ground almonds
a few drops of almond essence
icing sugar and cream to serve (optional)
Preheat the oven 190 C/Gas 5. Roll out the pastry and line a loose-bottomed flan tin with a diameter of 25cm. Leave the excess pastry hanging over the sides and trim once the tart is assembled.
Carefully spread the raspberry jam on the pastry base. Take 3 or 4 spoonfuls of raspberries and crush them lightly, then place them evenly over the jam.
Cream the butter and sugar in a large bowl until light and fluffy. Gradually add the eggs one at a time, followed by a ground spoonful of the ground almonds. Repeat, alternating eggs and almonds until they have all been used up. Add a few drops of almond essence. Pour this mixture into the pastry case and gently spread the mixture evenly with a palette knife. You can trim off the excess pastry now or once it's cooked. It's easier if earlier though. Bake on the middle shelf of the oven for approx. 35 minutes until golden brown.
To serve
Serve with remaining raspberries a some vanilla cream (whipped cream with vanilla essence).
Carefully spread the raspberry jam on the pastry base. Take 3 or 4 spoonfuls of raspberries and crush them lightly, then place them evenly over the jam.
Cream the butter and sugar in a large bowl until light and fluffy. Gradually add the eggs one at a time, followed by a ground spoonful of the ground almonds. Repeat, alternating eggs and almonds until they have all been used up. Add a few drops of almond essence. Pour this mixture into the pastry case and gently spread the mixture evenly with a palette knife. You can trim off the excess pastry now or once it's cooked. It's easier if earlier though. Bake on the middle shelf of the oven for approx. 35 minutes until golden brown.
To serve
Serve with remaining raspberries a some vanilla cream (whipped cream with vanilla essence).
Mmmmm....
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