Bakewell puddings Old Style
One sheet of ready rolled puff pastry (375g)
2 eggs plus another 2 yolks
115g melted butter
50g caster sugar
50g soft brown sugar
50g ground almonds
A few drops of almond flavouring (optional)
75-100g jam, strawberry, raspberry, blackcurrant, cherry or whatever you have
Preheat oven to 180C° C 160°C Fan GM4
Grease the holes in a muffin/cupcake tray
- Cut out pastry with a circle cutter about 9cm in diameter. Place in each of the holes in the muffin tin. Press down so it’s a snug fit to the bottom. The sheet of pastry I used just made 12 rounds, I used the off-cuts to patchwork another 3 in another greased muffin tin. Spread a little jam in each, about a teaspoon.
- Whisk the eggs, including the 2 extra yolks, on a med/high speed until fluffy and light. This takes about 3 minutes. Then whisk in both the sugars, ground almonds and almond flavouring if using. Whisk to combine. Still whisking on slow/medium add the melted butter, gradually pouring in.
- Pour in to the pastry cases, until almost to the top. Bake until puffed up, firm to the touch and golden brown. About 20 minutes. Place the muffin tins on a cooling rack and leave to cool. They’re easier to remove from the tin once cold but they are also delicious still a little warm, what a dilemma!