This almond and berry bakewell tart pudding is a delightful dessert that features the classic flavours of a traditional English Bakewell tart in a warming winter dish.
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Preheat oven to 180°C. Grease a 6-cup (1.5L) baking dish. Combine the mixed berries, raspberries and jam in a large bowl. Spoon into the prepared dish.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add flour, almond meal, lemon rind and almond essence and stir to combine. Spoon over the berry mixture and use the back of the spoon to smooth the surface. Sprinkle with the flaked almond.
Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside for 5 mins to cool slightly.
Place the icing sugar in a small bowl. Stir in enough water to form a runny paste. Place the icing sugar mixture in a plastic bag and cut off 1 small corner. Drizzle icing over the pudding. Serve immediately with ice cream.
COOK. STORE. SAVE.
After grating the lemon rind, juice the remaining lemon and freeze the juice in ice cube trays. Add straight to sauces, or thaw to use in dressings or baking.