• About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

Feeding Boys & a FireFighter

Recipes & tips for filling bottomless pits

  • Home
  • Breakfast
  • Lunch
    • Packed lunch
    • Soup
  • Dinner
    • One Pot
    • Quick
    • Meat
    • Fish
    • Vegetarian
    • Pasta
    • Sides
  • Sweet
    • Desserts
    • Bakes
    • Drinks
  • Preserves
  • Win
  • Review
    • Book review
    • Interviews
    • Product reviews
    • Restaurant review

Guest post: Granny’s Bakewell Tart

August 29, 2011 by Katie Bryson

My second guest post is from the person who introduced me to the delights of food and cooking from a very early age – my mum!

Rosemary Hamilton is an accomplished cook – having trained as a home economist and worked for Good Housekeeping in the swinging sixties. If any of you have one of the cool retro GH cookbooks from that era – my mum helped write those and you can see her hands in the photos! I love that!

Mum was a bit taken aback when I asked her to write a guest post, but she hasn’t let me down. The following recipe is a classic handed down by my beloved Gran, typically served for pudding after a sunday roast… enjoy!

**************************************************************************

When Katie asked me to be a guest blogger – my first thought was HELP! I was about to drive from Shropshire to a family funeral in Derbyshire and thought I might get some inspiration on the way.

Too true I did, going through Bakewell I had a Eureka moment – my mum’s Bakewell Tart! This has been a favourite in our family and I continue making it.

The ‘real’ Bakewell Pudding uses a base of puff pastry and a filling with a secret ingredient. Mum’s has a shortcrust pastry base and a filling as near as you can get to the real thing. It is not an almond flavoured sponge like the commercial ones.

Granny’s Bakewell Tart

7 inch pastry case, made with shortcrust pastry
2 tbsp raspberry jam
1 egg
50g caster sugar
50g butter, melted
25g ground almonds
1/2 tsp almond essence

1. Heat the oven to 200’C, 180’C Fan, Gas 5-6. Spread the base of the uncooked pastry case with the jam.

2. Beat the egg and sugar until light and fluffy, then add the melted butter and mix well. Stir in the ground almonds and almond essence. Pour into the case. Bake in the oven for about 25 mins until the filling is firm. The mixture will rise up and then fall when cool, this is normal.

I always make several tarts and some individual ones. As followers of this blog know I am an avid freezer user and this recipe does freeze well.

Filed Under: Bakes, Desserts Tagged With: bakewell pudding, bakewell tart, dessert, pudding

« The Daddy takeover: Holy Frijoles!
Banana breakfast muffins »

Comments

  1. Fishfingers for tea says

    August 30, 2011 at 9:04 pm

    Despite being a huge fan of Bakewell Tart I haven’t actually ever got round to making one myself. This looks scrummy!

    • Katie Bryson says

      September 8, 2011 at 1:15 pm

      You have to try and make it when you get a chance Sian – it’s divine 🙂

Trackbacks

  1. Top 10 Places And Dishes In The UK For Your Discriminating Taste says:
    March 30, 2018 at 7:18 pm

    […] Source: Link […]

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

I’m Looking for…

Receive new posts + exclusive news by email

Pinterest Food Awards

Jam Masterclass for Total Beginners

Jam Masterclass for Total Beginners
The Feeding Boys kitchen helpers

Tips for cooking with kids

my foodgawker gallery
Foodies100 Index of UK Food Blogs
Foodies100
I'm a Netmums Influencer

Connect with me

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

cookingkt

This is a giant @reesesuk birthday cake for my gia This is a giant @reesesuk birthday cake for my giant 15 year old son Arlo… pretty bloody pleased with myself!!!! Many thanks to @thebakingexplorer for a fabulous recipe… 🎂🥳🎉🎁🎈🎊 Now it’s time to celebrate!!!!!!
Bank holiday weekend complete. #fishnchips #jackru Bank holiday weekend complete. #fishnchips #jackrussellterrier #whitleybay
Just what I needed this morning… it doesn’t ma Just what I needed this morning… it doesn’t matter what shizzle is going on in my life, the beach is always there to soothe me. #whitleybaybeach #upwiththelarks #seatherapy🌊
Feta-stuffed peppers with colourful couscous from Feta-stuffed peppers with colourful couscous from the latest @slimmingworld magazine…. Smells amazing!!!! #slimmingworlduk #slimmingworldfood
Beautiful little book the audience were all given Beautiful little book the audience were all given at last night’s performance of #Here from @curious.monkey_ at @northern_stage. Such a powerful performance from the talented cast bringing together individual stories of what it means to seek sanctuary in the North East, the friendships that are forged and the spark of hope that refuses to be snuffed out. With the plight of refugees so visible right now,  the timing of this performance was impeccable. #RefugeesWelcome #togetherwithrefugees🧡 #StoryCollectors
Follow on Instagram

Receive new posts by email

  • About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

© 2010 - 2022 Katie Bryson | All Rights Reserved | Website by Callia Web