This delicious pudding has all the traditional ingredients found in a Bakewell Tart but less sugar and fat and is baked without pastry, saving about 200 calories per serving. It also uses nectarines and raspberries which are available at this time. Serves 6 and has approx 300 calories per serving.
| Ingredients 4 large eggs 75g soft light brown sugar 1/2 teaspoon almond extract. 100g ground almonds 4 tablespoons self-raising flour | 150g fresh raspberries 4 ripe but firm stoned and quartered nectarines 10g flaked almonds |
Method
Serve with creme fraiche, ice cream or custard.
- Preheat oven to 200C/Fan 180C/Gas 6.
- Lightly grease a 26 cm ceramic /glass flan dish or shallow pie dish.
- Using an electric whisk, beat the eggs sugar and almond essence for 5 -8 minutes or until very thick, pale and fluffy.
- Mix the ground almonds with the flour in a bowl and then gently fold into the egg mixture using a large metal spoon. Do not worry too much about lumps.
- Pour the mixture into the prepared dish and dot with raspberries and nectarine quarters.
- Scatter the flaked almonds over the top.
- Bake for 30 minutes or until filling is firm and nicely risen.
Serve with creme fraiche, ice cream or custard.
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