Lovely Bakewells

One of the most popular things to come out of my kitchen are bakewells. My nearest and dearest go wild for them. Moist almondy cake sits in a case of sweet pastry, with raspberry jam hidden between the two. In short, delicious.

Best served slightly warm with a cup of tea, here is how you do it:

Ingredients

For the Pastry:

8oz /225g /2 cup Plain Flour

6oz /175g / 3/4 cup Vitalite (or alternative)

3 tbsp Caster Sugar*

Splash of milk

For the Filling:

4oz /100g / 1/2 cup Vitalite (or alternative)

4oz /100g / 1/2 cup Caster Sugar

2oz /50g / 1/2 cup Ground Almonds

2oz /50g / 1/2 cup Self Raising Flour

2 Medium Eggs

1tsp Almond Essence**

Seedless Raspberry Jam

*I usually do the sugar by sight, but 3 tbsp is about the amount I use

**always use essence/extracts rather than flavourings. They only cost about 50p more and you can definitely taste the difference!

Method.

First, prep your bun trays. you will need to grease them with a little fat. This recipe will make you between 18 and 24 bakewells.

1] Now some bakers will gasp in horror with what I am about to say, but it always works for me...

To make the pastry add the sugar, flour & fat to a large mixing bowl. Using an electric whisk beat together until breadcrumbs form. (alternatively you can go for the traditional rubbing with fingers technique).

2] Once breadcrumbs formed, add a splash of milk (only a little at a time) and go at the pastry with a wooden spoon until a dough has formed. If you have been a bit over zealous with the milk, add a little bit more flour to even the dough out. Once happy, wrap in clingfilm and chuck it in the fridge to chill for at least 30 minutes.

Now, sit down and have a brew.

3] OK, now once the 30+ minutes is up start preheating your oven to 180oC/Gas Mark 4.

4] On a clean, dry work surface sift an even layer of plain flour. Using half of your dough roll out until around 5mm thick. Using an appropriate cutter, cut out your pastry and line the bun trays. Repeat until all pastry has been used. A word to the wise, I wouldn't re-roll pastry more than 3 times. Add 1/2 teaspoon on jam to each pastry case.

5] Now for the cake mix. Have your electric whisk at the ready. Cream together the fat & sugar until light and fluffy. Add one egg and half of the almonds and continue to whisk until combined. Repeat with the second egg and remaining almonds. Once thoroughly combined sift in the flour and add the almond essence. Whisk some more until beautifully fluffy.

6] Add approximately 1 (heaped) teaspoon of cake mix into the pastry cases. Make sure the jam is completely covered. Depending on how generous you are with the mix you may find it doesn't stretch to make 24 bakewells, but never fear, just throw a bit more jam in the extra cases and you've got yourself a few sneaky jam tarts! Place in preheated oven for 15-20 minutes, they should be golden in colour and springy to touch.

Now you can either leave them plain, or go a bit Kipling and add icing and glace cherries. I will eat them either way so it is up to you.

Enjoy

xo