Traditional Bakewell Pudding

1. 1

   Preheat the oven to gas mark 6.

2. 2

   Roll out puff pastry and line two 8 inch tins with it.

3. 3

   Spread the raspberry jam over the bottom of the pastry so it makes an even layer.

4. 4

   Melt the butter in a pan over a low heat until it becomes liquid.

5. 5

   Leave to cool but not set.

6. 6

   Beat the eggs in a bowl until they are light in colour but not too frothy.

7. 7

   When the butter is cooled, add to the eggs.

8. 8

   Mix in but don't beat.

9. 9

   If the butter is too warm the eggs will start to cook.

10. 10

    Stir in the ground almonds and sugar to the egg/butter mixture.

11. 11

    Pour into the puff pastry in the tins.

12. 12

    Bake for ten minutes on Gas 6.

13. 13

    Then turn down to gas 3 for a further 25 minutes.

No additional tips available.