Cooking Expert
Backyard Chef
Air Fryer Bakewell Pudding: A Sweet English Classic
Indulge in the timeless charm of Bakewell Pudding with this easy-to-follow recipe. With layers of flaky puff pastry, sweet raspberry jam, and almond-infused custard, each bite is a delightful journey through English culinary tradition. Perfectly adapted for the air fryer, enjoy a taste of history in every delicious slice.
60 MinsTime
MediumSkill
3 PEOPLEServes
Operating Steps
- STEP 1Roll out the puff pastry sheet to fit into an 8-inch pie tin. Gently press the pastry into the tin, ensuring it covers the base and sides evenly. Trim any excess pastry hanging over the edges.
- STEP 2In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Gradually add the beaten eggs to the butter and sugar mixture, mixing well after each addition. Stir in the ground almonds and almond extract until fully combined, creating a smooth almond custard filling.
- STEP 3Spread the raspberry jam evenly over the base of the prepared puff pastry in the pie tin. Carefully pour the almond custard filling over the jam layer, ensuring it covers the jam completely and spreads evenly.
- STEP 4Place the assembled Bakewell Pudding into the preheated air fryer oven. Cook at 180°C (360°F) for 14 minutes, then carefully cover the pudding with foil to prevent over-browning. Reduce the temperature to 160°C (320°F) and continue to cook for an additional 11 minutes.
Required materials
Current step details
- 1 sheet ofready-made puff pastry
- 100 grams (3.5 oz)raspberry jam (or strawberry if preferred)
- 100 grams (3.5 oz)caster sugar
- 2 largeeggs, beaten
- 100 grams (3.5 oz)ground almonds
- 1/2 tspalmond extract
- 200 grams (7 oz) raspberry jam (or strawberry if preferred)
Cooking utensils used
HYSapientia 24L 10-in-1 Digital Air Fryer Oven
$199
Related content
HYSapientia 24L 10-in-1 Digital Air Fryer Oven
$199
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Air Fryer Bakewell Pudding: A Sweet English Classic
Indulge in the timeless charm of Bakewell Pudding with this easy-to-follow recipe. With layers of flaky puff pastry, sweet raspberry jam, and almond-infused custard, each bite is a delightful journey through English culinary tradition. Perfectly adapted for the air fryer, enjoy a taste of history in every delicious slice.
60 MinsTime
MediumSkill
3 PEOPLEServes
Operating Steps
01. Roll out the puff pastry sheet to fit into an 8-inch pie tin. Gently press the pastry into the tin, ensuring it covers the base and sides evenly. Trim any excess pastry hanging over the edges.
02. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Gradually add the beaten eggs to the butter and sugar mixture, mixing well after each addition.
Stir in the ground almonds and almond extract until fully combined, creating a smooth almond custard filling.
03. Spread the raspberry jam evenly over the base of the prepared puff pastry in the pie tin.
Carefully pour the almond custard filling over the jam layer, ensuring it covers the jam completely and spreads evenly.
04. Place the assembled Bakewell Pudding into the preheated air fryer oven.
Cook at 180°C (360°F) for 14 minutes, then carefully cover the pudding with foil to prevent over-browning.
Reduce the temperature to 160°C (320°F) and continue to cook for an additional 11 minutes.
Required materials
1 sheet of ready-made puff pastry
100 grams (3.5 oz) raspberry jam (or strawberry if preferred)
100 grams (3.5 oz) caster sugar
2 large eggs, beaten
100 grams (3.5 oz) ground almonds
1/2 tsp almond extract
200 grams (7 oz) raspberry jam (or strawberry if preferred)
