Traditional Bakewell Pudding Recipe

Recipe Card

A faithful traditional Bakewell pudding recipe with clear steps for blind-baking the shortcrust, spreading the jam and baking a light almond frangipane—perfect for teatime or a cosy dessert.

Ingredients

• 225g plain (all-purpose) flour, plus extra for dusting
• 110g cold unsalted butter, diced
• Pinch of fine salt
• 3–4 tbsp iced water
• 6 tbsp good-quality raspberry jam (seeded or smooth)
• 100g unsalted butter, softened (for frangipane)
• 100g caster (superfine) sugar
• 2 medium eggs, room temperature
• 100g ground almonds (almond meal)
• 25g plain flour (for frangipane)
• 1 tsp almond extract (or 1/2 tsp vanilla)
• 25–30g flaked or sliced almonds, to scatter
• Icing sugar, for dusting (optional)

Equipment

• 23cm / 9in shallow tart tin with removable base
• Rolling pin and baking parchment
• Baking beans or dried pulses (for blind-baking)
• Mixing bowls and spatula
• Electric whisk or wooden spoon

Instructions

1. Step 1: Make the shortcrust. Rub the cold diced butter into the flour and salt using fingertips until the mixture looks like coarse breadcrumbs. Add iced water, 1 tbsp at a time, and bring together quickly into a dough. Flatten into a disc, wrap and chill for 20–30 minutes.
2. Step 2: Blind-bake the base. Roll the chilled pastry on a lightly floured surface and line the prepared tart tin, trimming the edges. Chill again for 10 minutes in the tin to prevent shrinkage. Line with baking parchment, fill with baking beans and bake at 190°C/375°F (Gas 5) for 12–15 minutes. Remove beans and paper and bake 4–5 minutes more until very lightly golden.
3. Step 3: Spread the jam. Allow the base to cool for a few minutes, then spread 6 tablespoons of raspberry jam evenly over the pastry, leaving a small edge. The jam layer seals the base so the Bakewell pudding keeps a crisp crust.
4. Step 4: Make and bake the frangipane. Beat the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, then fold in ground almonds, 25g flour and almond extract. Spoon the frangipane over the jam, smooth the top and scatter the sliced almonds. Reduce oven to 180°C/350°F (Gas 4) and bake for 25–30 minutes until the frangipane is risen, golden and springy to the touch.
5. Serve: Cool the Bakewell pudding in the tin for 10–15 minutes, then remove the ring. Serve warm or at room temperature with custard, cream or clotted cream, and a light dusting of icing sugar if liked.

Nutrition (per serving)

~420 kcal • Carbs 45 g • Fat 22 g • Protein 7 g (estimates)

Serving & Variations

• Make-ahead: Bake the pudding and cool completely, then wrap and store in the fridge for up to 48 hours. Reheat at 160°C/320°F for 10–12 minutes to warm through before serving.
• Serving idea: Serve a warm slice of Bakewell pudding with pouring custard or clotted cream and a spoonful of extra raspberry jam for freshness.
• Variation: For gluten-free pastry, use a 1:1 gluten-free flour blend in the shortcrust and 25g extra ground almonds in the frangipane. For dairy-free, swap butter for a firm plant-based block and use a dairy-free spread in the frangipane.
• Storage: Leftovers keep in an airtight container in the fridge for up to 2 days; freeze slices wrapped well for up to 1 month and defrost overnight in the fridge.
• Helpful link: For more homemade recipe inspiration, explore our recipes collection.