Blackberry Bakewell Pudding

 

One of my favourite magazines to buy (aside from Country Home)  when I was bringing up my children was Good Housekeeping. They always had great recipes in them, plus collectible recipes, which yes I always collected, and crafts, useful articles, etc.  

I used to clip out the recipes that I thought looked good and save the craft patterns and any articles I thought would be useful. Every Christmas they would have a Gingerbread House on the cover.  So lovely . . .  I always aspired to make one like theirs, but never quite managed it.

 

They have Good Housekeeping Magazine over here in the UK as well, although now my family is grown I never really buy it.  

I do find it difficult to resist their seasonal and Christmas special magazines however! 

 

This year I have collected their Spring collection and the Summer one and the other day I was in the grocery store and spied the Autumn one.  

You know Autumn is truly in the air when the magazines start presenting you with autumnal pleasures!  I could not resist this.  a quick glance through it and it was destined to land in my grocery cart!

 

And it has only taken me two days to bake up this lovely Blackberry Bakewell Pudding recipe that graced its pages.  

Our blackberry bushes are filled to overflowing with those lovely berries at the moment.  Every day my husband goes out into the yard he brings back another plastic tub full of them.

 

Having a tasty and novel way to use some of them up was exactly what I was looking for!   I do freeze a lot, but we like to enjoy some fresh as well.

 

One of my husband's favourite puddings (desserts) is the Bakewell Pudding, with its jam layer and rich almond frangipane cake topping.  

He even likes the Bakewell Tarts you can buy in the shops with that sweet almond icing on top and the glace cherry decoration.

 

I knew he would absolutely enjoy this Blackerry Bakewell Pudding recipe!

 

Fresh blackberries are combined with a quantity of blackberry jam and layered on the bottom of your baking dish.  

 I had just made Apple & Blackberry Jam the other day (tis the season) so this was the perfect excuse to use some of that as well.

 

Once you have them in the bottom of the dish you make a simple frangipane cake topping to pour over top. 

 

It is said that the name Frangipane comes from a 16th century Italian Marquis named Muzio Frangipani.  

I don't know if this is exactly true, but hey ho, it very well could be, especially if he held a certain fondness for the flavour of almonds in his cakes and bakes!

  

Frangipane is a mixture which is highly flavoured and composed of ground almonds . . .  in a cake, or a cookie, or a pudding.

 

In this instance ground almonds are combined with a small quantity of plain flour, some eggs, butter and sugar and spread over top of the fruit in the bottom of the dish.

 

This is also an ideal bake for a coeliac as you can easily substitute the small quantity of flour which is used for the equivalent in a gluten free flour and it won't make much of a difference, as the ground almonds (almond flour) make up the majority of this delicious cake-like topping!

 

I used my La Creuset heart shaped stoneware baking dish as I don't use it near often enough and I was making this for my sweetie-pie, so why not bake it in a heart shaped dish!

  

Once baked you top it with  a sweet lemon drizzle glaze.  You can serve it either warm or cold, with lashings of warm custard of cold pouring cream. I dare say vanilla ice cream would also go down a real treat!

Yield: 6

Author: Marie Rayner

Blackberry Bakewell Pudding

A delicious autumnal twist on an old favourite!  A rich almond frangipane, baked over sweet blackberries, with a flaked almond topping and sweet lemon drizzle glaze.

ingredients:

• 225g of fresh blackberries (2 cups)
• 50g of blackberry jam (1/4 cup)
• 175g butter, softened (3/4 cup)
• 75g caster sugar (6 1/2 TBS)
• 3 large free range eggs, lightly beaten
• 175g ground almonds/almond flour (2 cups)
• 40g plain flour (1/4 cup)
• a handful of flaked almonds

For the glaze:

• 50g icing sugar (generous 1/3 cup)
• the juice of 1/2 lemon

instructions:

How to cook Blackberry Bakewell Pudding

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 4 cup shallow baking dish.
2. Fold the berries and jam together. Spread in the bottom of the pan. Cream together the butter and sugar until pale and fluffy. Beat in the eggs a bit at a time. Fold in the flour and the ground almonds. Spread evenly over top of the berries in the dish. Sprinkle the flaked almonds over top.
3. Bake in the preheated oven for 40 to 45 minutes, until golden brown and a toothpick inserted comes out clean. Let cool for about half an hour, then whisk together the icing sugar and enough lemon juice to make a thin drizzle. Drizzle it over top decoratively and serve.

NOTES:

You can bake this ahead  and pop, cooled and well wrapped into the freezer.  To use, thaw out in the refrigerator over night.  You can either serve it warm or cold. If serving warm, reheat in a 180*C/350*F/ gas mark 4 oven on a middle oven shelf for about 15 to 20 minutes.  Drizzle with the glaze and serve.  Drizzle with the glaze once it is thawed if you are serving it cold.

Created using The Recipes Generator

 

I am sorry if I disappointed you by not baking the apple dessert for today, but I had the berries and I needed to use them now.  I will save the apple dessert for another time, so you still have that tastiness to look forward to.  Oh, and in the original recipe for this, they added the flaked almonds after baking.  I added them before, which I thought worked really well as they came out all toasty and nicely nutty!   

TASTES TO LOOK FORWARD TO IN THE WEEK AHEAD

(always subject to change as per our circumstances and life getting in the way) 

 

Monday: Country Style Casserole

Tuesday: Cheddar Chowder

Wednesday: BBQ Chicken with Honey Mustard Glaze

Thursday: Pillsburg Potatoes

Friday: Pan Seared Mahi Mahi with a Honey & Lime Coleslaw

Saturday: Irish Oatmeal Muffins

Sunday:  Dutch Gingerbread 

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