Bakewell Pudding or Tart
225g (8 oz) Puff Pastry
110g (4 oz) Ground Almonds
110g (4 oz) Caster Sugar
50g (2 oz) Butter
3 Eggs
4 tbsp Strawberry Jam
¼ tsp Almond Essence
Pre-heat oven to 200 °C; 400 °F; Gas 6.
Roll out the pastry on a floured surface.
Line a 900 ml (1½ pint) shallow dish.
Mark the rim with the prongs of a fork.
Chill in the refrigerator while making the filling.
Beat the almonds with the sugar, butter, eggs and almond essence.
Spread the pastry with an even layer of jam and pour in the filling.
Bake for 30 minutes or until set.
Serve warm or cold.
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