Cherry Bakewells - a English tradition
These are another of the things I decided to veganise for last Sunday's CLF meeting. Bakewell tarts and puddings are an English invention from the Derbyshire town of Bakewell. You can read about how they were invented here. I've never attempted them before and I was really pleased how they turned out. They were delish, miles better tasting than I remember Mr Kiplings being (too sickly sweet) and pretty easy to do. Check out this old Mr Kiplings advert which demonstrates how they're made.
I cheated and used Jus Roll ready made shortcrust pastry. I rolled this out, cut circles with my biggest circular cookie cutter and then pressed the pastry down into muffins pans. After pricking the pastry with a fork it was blind baked for 10 mins at Gas 5/ 190C/ 375F. When they came out I put a layer of strawberry jam in the bottom of the pastry case. For the filling I made up half of the mixture from the Bakewell Slice recipe in The Return of the Cake Scoffer. They went back in the oven for another 15 mins at a slightly lower temperature of Gas4/ 180C /350F. Once they were cooled, I gave them a proper Mr K finish with a thick layer of icing and half a cherry. I couldn't get any glace ones so I used Cocktail cherries!
Adapted from The Return of the Cake Scoffer - I highly recommend this book and The Cake Scoffer,Breakfast Scoffer and Salad Scoffer. At only £1.50 each (or all 4 for £6 including P+P) I've ordered lots for Christmas presents. Ideal for non vegans too, recipes are easy to follow with no hard to get hold of ingredients.
3oz or 3/4 cup of self raising flour (I've read here if you add 1 teaspoon of baking powder and 1/4 teaspoon of salt to all purpose flour it will convert it to self raising)
3oz or 3/4 cup ground almonds
3oz or 3/4 cup caster sugar
1 teaspoon of baking powder
1 teaspoon of almond extract
3.5 fl oz or 1/2 cup of sunflower oil
2.5 fl oz or 1/3 cup of water
Mix the dry ingredients together. Add the almond extract, oil and water. Mix together and then add a layer to the pastry case on top of the layer of jam.