This Is NOT A Bakewell Pudding!
Iced Bakewell Tart Tray Bake
Let's start by getting one thing very clear. This is in no way meant to be a Bakewell pudding (or tart). We know that's what it's called on the recipe. We know that to millions of people around the world this iced treat is what they picture when they think of a cherry Bakewell but, it is not a true, original, official, Bakewell pudding (or tart)!
Having just returned from the Peak District National Park, where you can find the charming little town of Bakewell, we were inspired to make something yummy. In Bakewell you will find several bakeries/shops that all claim to make and serve the original Bakewell pudding, a pastry based open top flan or pie that has a very thin layer of jam under a chewy frangipane filling. The recipe we decided to make (from Delicious magazine) is based firmly on that modern incarnation, popularised by a certain Mr Kipling, that really tastes exceedingly good!
Start by lining a tray with sweet shortcrust pastry then topping with a generous layer of jam. The recipe states strawberry but, having just made a Queen of Puddings we had plenty of left over summer fruit jam.
Next cream butter and sugar until light and fluffy then gently beat in your eggs, alternating with your ground almonds, before adding your flour and almond essence. Spoon this over your jam and custard mixture and level before baking for 35-40 minutes, until the sponge is firm and the pastry cooked (we don't want any soggy bottoms than you very much!).
Transfer to a wire rack and cool completely before icing with water icing, glacé cherries and flaked almonds. Although the 'exceedingly good' versions have a fairly thick layer of icing, the Gents opted for some slightly less sweet geometric icing.
Enjoy with a cuppa.