Bakewell Pudding From the Village of Bakewell in Derbyshire, Engl.

Recipe from the Cavendish Bakewell, Baslow, Hotel, Derbyshire, England.

Preheat the oven to 200 °C (gas mark 6).

Grease a shallow oval gratin dish and line with the pastry. Spread the jam on top of the pastry.

Beat the eggs and sugar until the mixture is pale and creamy. Fold in the butter until well incorporated. Then mix in the almond kernels and fold everything together over the jam mold.

Bake in a heated oven for 30-35 minutes or until the filling is set.

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