Traditional Teatime Treats Ideas
Apricot Bakewell Pudding Recipe
This is a recipe for Apricot Bakewell Puddings. This gives a twist to the original bakewell tart. Of course the original has many legends attached to it such as once upon a time, a cook in the town of Bakewell in Derbyshire, England, trying to make jam tarts and almond cake accidentally spilt the half made cake into the jam tart. Not wishing to throw away the mix, she baked it and out came bakewell pudding. Which is a slight variation on ....... Don't believe the legends just bake the pudding!
- 75 g (3 oz) margarine
- 175 g (6 oz) plain flour
- 2 x 15 ml spoons (2 tbsps) water
- 225 g (8 oz) fresh apricots, peeled, stoned and halved
- 225 g (8 oz) margarine
- 225 g (8 oz) caster sugar
- 50 g (2 oz) ground almonds
- 175 g (6 oz) ground rice
- 2 eggs, size 3
- 2 x 5 ml spoons (2 tsps) almond essence Flaked almonds, to decorate
Rub margarine into flour until mixture resembles fine breadcrumbs. Add water and mix to a firm dough. Knead lightly. Roll out to line a 20 cm (8 inch) flan tin and cover with apricot halves.
Filling: melt margarine over low heat. Remove from heat and add sugar, ground almonds and ground rice and mix well. Beat in eggs and almond flavouring and pour over apricots. Sprinkle with flaked almonds. Bake in preheated oven 190°C, 375°F, Gas No. 5 for 35-40 minutes
- Servings 6-8
- Preparation Time 25 mins
- Cooking Time 35 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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