Bakewell Pudding With Vanilla Ice Cream Recipe
Make Bakewell Pudding With Vanilla Ice Cream Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pudding Base
Filling
To Serve
Method
Pudding Base
- 1
Prepare the Oven
Preheat your oven to 180°C (350°F).
- 2
Cream Butter and Sugar
In a mixing bowl, beat the butter and granulated sugar together until the mixture is light and fluffy.
- 3
Add Eggs and Extract
Add the eggs one at a time, beating well after each addition. Then mix in the almond extract.
- 4
Incorporate Dry Ingredients
Sift the flour and salt together, then gently fold into the wet mixture until just combined.
- 5
Add Milk
Gradually stir in the milk until the batter is smooth and well combined.
Filling
- 6
Prepare the Filling
Spread the raspberry jam evenly over the bottom of a greased baking dish.
- 7
Pour the Batter
Pour the pudding batter over the jam, making sure it covers the jam completely.
- 8
Add Almonds
Sprinkle the sliced almonds on top of the batter.
Baking
- 9
Bake the Pudding
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
- 10
Cool the Pudding
Remove the pudding from the oven and let it cool for a few minutes before serving.
To Serve
- 11
Serve with Ice Cream
Cut the Bakewell pudding into squares and serve warm with scoops of vanilla ice cream on the side.
