Traditional Bakewell Pudding

Directions

Preheat the oven to 180°C/350°F/Gas Grease a 20cm/8in round cake tin and line with baking parchment. Spread the flaked almonds over the base of the tin. Heat the raspberry jam in a small pan until it is runny, then spread it over the almonds. Beat together the milk, baking powder, eggs, sugar and butter until light and creamy. Sift in the flour and fold into the mixture until combined. Spoon into the prepared tin and level out with a spatula or spoon. Bake for 40 minutes or until golden brown and a skewer inserted into the centre comes out clean. Allow to cool before turning out onto a plate or board to serve warm or cold with cream or custard if desired.