RECIPE: Bakewell Pudding with a twist

White Peak Tart
White Peak Tart
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Here’s the latest tasty offering from the University of Derby Buxton’s chef lecturer Robert Stordy, a classic Bakewell Pudding with a twist. Serves 4-6.

Ingredients

In the Kitchen with Rob Stordy, University Chef of the Year 2012

In the Kitchen with Rob Stordy, University Chef of the Year 2012

2-3 eating apples, Braeburn, Discovery or Golden Delicious

35g butter

50g sugar

½ lemon juice

75g raspberries

250g puff pastry

100g butter

100g sugar

3 egg yolks

40g ground almonds

2 egg whites

25g desiccated coconut

Method:

Peel, core and roughly chop the apples, place in a saucepan with the butter, sugar and lemon juice, cover and cook over a low heat until the apples are soft, cool.

Lightly grease a 180 cm diameter shallow flan tin or pie dish, roll out the puff pastry and line the dish.

Mix the raspberries with the apple and spread evenly into the pastry case.

Cream the butter and sugar together, mix in the yolks, add almonds.

Whisk the whites until stiff and gently fold into the egg yolk mix. Spread on top of the apples.

Bake for 15 minutes at 220˚C, sprinkle the top with desiccated coconut, reduce oven temperature to 175˚C and continue baking for a further 20 minutes. The topping should be soft and not set. Serve warm with whipped cream flavoured with Amaretto liqueur.