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!
Ingredients:
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
Filling:
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
Method:
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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