Warm Bakewell Pudding

• ready rolled puff pastry (made with pure butter)↗320 г лист g
• butter↗150 г g

  soft

• granulated sugar150 г g
• eggs↗3
• ground almond↗150 г g
• lemon↗1

  zest

• almond extract↗1 ч. л. tsp
• raspberry jam↗3 ст. л. tbsp
• almond flakes↗25 г g
• powdered sugar↗1 ст. л. tbsp

Step-by-step instructions

1. 1

   Unfold the puff pastry and line a 20 cm diameter tart or pie pan with sloped sides. Trim the excess, leaving about a 2 cm overhang. Place the pan in the refrigerator to chill the pastry while you prepare the filling.

2. 2

   Preheat the oven to 180 °C (convection) or 160 °C (gas 4).

3. 3

   In a large bowl, beat the softened butter with the granulated sugar using an electric whisk for 2–3 minutes, until the mixture is smooth and creamy. Add the eggs, ground almond, lemon zest, almond extract and a pinch of salt, and beat again until homogeneous.

4. 4

   Remove the pan with the puff pastry from the refrigerator, spread the raspberry jam evenly over the bottom, then pour the almond‑egg mixture and smooth it with a spatula to the edges.

5. 5

   Sprinkle almond flakes on top and bake for 50 minutes, until the top is golden.

6. 6

   Allow the pudding to cool for at least 30 minutes, then dust with powdered sugar and serve with whipped cream or ice cream.

7. 7

   Store the finished pudding in an airtight container for several days.