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Bakewell Pudding with Rum Custard




Source of Recipe


Thane Prince


List of Ingredients




225g shortcrust pastry
5 tbsp raspberry jam
5 tbsp lemon curd
140g caster sugar
140g butter, softened
2 large eggs, beaten
85g ground almonds
60g self-raising flour
1 tsp almond essence
30g pine nuts

For the rum custard:
400ml milk
100ml double cream
1 vanilla pod, split
120g caster sugar
6 egg yolks
2 tbsp rum


Recipe



Preheat the oven to 190°C/gas 5.

Roll out the pastry and use to line a 23cm flan tin.

Spread a layer of raspberry jam on the bottom, followed by a layer of lemon curd.

In a mixing bowl, cream the sugar and butter together, then beat in the eggs.

Next, fold in the ground almonds and flour, and add the almond essence. Spread the mixture over the jam. Sprinkle with pine nuts.

Bake for 50 minutes until the pastry is brown and the filling has risen. Remove from the oven and leave to cool before removing the tin.

To make the rum custard, scald the milk, cream, vanilla pod and half the sugar in a saucepan. Remove from the heat and stir to ensure that all the sugar has dissolved, then return to a low heat and leave to infuse for 5 minutes.

Beat the egg yolks with the remaining sugar and then slowly pour the hot milk into the egg mixture, whisking all the time to prevent curdling.

Return the mixture to the pan and stir vigorously over a low heat until it thickens to a runny custard. Finally stir in the rum.

Serve warm over slices of bakewell pudding.