This recipe came as a reinterpretation of Mrs Beeton’s highly odd take on Bakewell Pudding and is explained in full there. This is an extract from that longer article, giving only the recipe to the new pudding.
I began by sweetening and boozing up the fruit a little — both to make them more sophisticated and to partially imitate Mrs B’s jam. To that end, a little cornflour will also help to get the jam consistency without being quite so strong.
Making the sponge is easy enough — I steal something roughly similar to this, which happened to be bookmarked — but without any non-strawberry flavours or syrup and with a dash of almond. This mixture proved difficult to ‘pour’ out so was ‘dolloped’ instead. I then smoothed it and produced something reasonably presentable.
The result was good. The sponge was intentionally thin — turning the bakewell pudding back to front — and (though I could have done with a little more sugar), the berries were brilliant.
Baked Berry Bakewell Sponge Pudding
- 600g (1.5lb) chosen fruit
- 1 tbsp brandy (or similar)
- sugar to taste (my late strawberries needed about 50g)
- 3 tbsp flaked almonds
- 1 tsp cornflour
- 60g (1/2 cup) ground almonds
- 60g (4tbsp) butter
- 60g (1/3 cup)caster/superfine sugar
- 15g (1 tbsp) plain flour
- 1/2 tsp baking powder
- 1 egg
- Preheat the oven to 160–180°C (320–360°F).
- Prepare your fruit and place in your baking dish (I used an oval dish 10 inches long), and toss in brandy, sugar and cornflour. If using apples, soften in a pan with a little water first, Sprinkle flaked almonds over, reserving a few for the top.
- Set aside to macerate.
- Make the sponge topping. Cream together the sugar and the softened butter. Add the egg and the flour sieved with the baking powder, then beat together. Add the and the ground almonds and briskly beat again.
- Using a spoon or spatula, place dollops of the mixture onto the fruit. When all of the mixture has been dolloped, smooth roughly with a palette knife.
- Scatter the top with the remaining flaked almonds and bake for 30–35 minutes, until golden.
- Serve while still warm with ice cream, cream or — best of all — custard.