Traditional Bakewell Pudding

Line a tart tin with puff pastry (not shortcrust, as this is the original style).

Spread a thick layer of strawberry or raspberry jam over the base.

Whisk together melted butter, sugar, and egg yolks, then fold in plenty of ground almonds.

Pour the almond mixture over the jam.

Bake at 200°C for 25-30 minutes until the filling is set but still soft and slightly wobbly in the center.

Unlike the modern Bakewell Tart, the original 'Pudding' is made with puff pastry and a rich, custardy filling.