Pastry base covered with red jam and filled with egg custard with ground almonds.
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West Riding Pudding
6 oz rich shortcrust pastry (made using 6 ounces of flour)
2 rounded tbsp red jam
4 oz unsalted butter, softened
4 oz caster sugar
1/2 orange – finely grated zest
2 large fresh eggs
5 oz self raising flour
1/4 tsp baking powder
Pinch fine salt
1 oz ground almonds
1 oz almond slivers
Preheat oven to 180ºC, 355ºF, gas mark 4.
Place a baking tray onto the centre shelf of the oven.
Roll out the pastry and use to line a 20 cm sandwich tin, lightly pressing down into the base and up the sides; trim off the excess.
Cover and chill in the fridge while making the filling.
Cream the butter, sugar and zest until pale and fluffy, add the eggs – one tablespoon at a time – beating well between each addition.
Sift the flour, baking powder, salt and ground almonds into a bowl, stir with a whisk to blend (you may need to push these through but it is worth it to get rid of any lumps).
Add to the creamed mixture, gently fold in.
Spread the jam evenly over the pastry base; spoon the filling over the top ensuring the jam is evenly covered, smooth out the surface with the back of a dessert spoon.
Optional – scatter the almond slivers over the filling.
Place the tin on the preheated tray and bake for approx. 35 minutes, or until the filling has risen and is a light golden colour.
Lightly dust with sifted icing sugar before serving.
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