Bakewell Pudding

Roll out the pastry on a floured surface and use to line a 3cup/1 1/2pt/840ml shallow pie dish.

Knock up the edge of the pastry in the pie dish with the back of a knife. Mark the rim with the prongs of a fork. Brush the jam over the base. Chill in the refrigerator while making the filling.

Make the filling by beating the almonds with the sugar, butter, eggs and almond essence. Pour the filling over the jam and spread it evenly.

Bake in the oven at 200C, gas mark 6, 400F for 30 minutes or until the filling is set. Serve warm or cold, with fresh cream or custard.