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Scott’s Bakewell Pudding with Almond Ice Cream

Made at Scott's | Serves 4

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For the Bakewell pudding
200g melted unsalted butter
1 whole egg
4 egg yolks
200g caster sugar
20g ground almonds
1 tbsp flaked almonds
2 tbsp good quality raspberry jam
A packet of pre-rolled puff pastry (available in all supermarkets)
Icing sugar to dust


For the Almond Ice Cream
250ml full fat milk
1 vanilla pod
200ml double cream
10 medium sized egg yolks
200g caster sugar
60g clotted cream (optional – it produces a firmer texture for the ice cream)
A shot of Amaretto


For the Bakewell pudding, cut the pre-rolled puff pastry to the size of the vessel you wish to use and line it with the pastry, ensuring that you prick the pastry with a fork.  Leave to rest for 30 minutes.  Then, spoon a little raspberry jam onto the pastry base.

Place the melted butter, egg, egg yolk and caster sugar into a bowl and mix well over a pan of simmering water (bain marie) for 3-4 minutes until it reaches a honey-like consistency. Pour the mix into the puff pastry base, sprinkle the flaked almonds on the top and bake in the oven at 180°C for 15-20 minutes until it is set and has a golden hue.

* at Scott’s, we use white ceramic, oven proof crème brûlée dishes to do individual puddings – you may want to do one larger one

To make the almond ice cream, put the milk, split vanilla pod and half of the double cream in a saucepan and bring to the boil.

In a separate bowl, combine the egg yolks and sugar and whisk until light and fluffy (roughly double the volume).

As soon as the milk mixture has come to the boil, take off the heat and pour onto the egg and sugar mixture.  Then, mix in the rest of the double cream and the clotted cream.  Pass through a fine sieve and cool over ice water in another bowl underneath.  Add the shot of Amaretto at this stage ie when the mixture is cool (or almond essence for those who don’t drink alcohol).  It is now ready to be churned in the ice cream machine.

To Serve
Serve the Bakewell pudding warm topped with the almond ice cream and a dusting of icing sugar.

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