Bakewell Tart or Bakewell Pudding?

 

Bakewell Pudding

I often get mixed up between Bakewell Pudding and Bakewell Tart. The story goes that Bakewell Pudding had its origins in Bakewell in Derbyshire back in the 1800s. It was allegedly created following a mishap by the cook at a local inn, who misunderstood the recipe for a strawberry tart and ended up topping her creation, most likely made with puff pastry with a soft set almond custard. On the other hand, Bakewell Tart was developed a 100 years later  with a shortcrust pastry case, spread with strawberry jam and topped with an almond frangipane sponge, topped with white fondant icing and a glace cherry or almonds or lemon icing.

Grandma Abson’s recipe comes somewhere between the 2 versions and she uses either strawberry or raspberry jam.

½ lb  shortcrust pastry

Raspberry or Strawberry jam

Filling:

1 cupful plain flour

1 dsp baking powder

½ cupful ground almonds

4 tbsps sugar

2 eggs (beaten)

A little butter (melted)

Flaked almonds

Line a tin with a layer of pastry. Spread with raspberry jam. Mix together the flour, baking powder, ground almonds, sugar and eggs. Melt the butter and add this to the mixture. Put on top of the jam and sprinkle flaked almonds on the top. Bake in a fairly hot oven for 20 minutes and reduce for a further 10 minutes.” (400F, Mark 6, 200C to 350F, Mark 4, 180C)

Pudding or Tart, we love them both and there’s always delight in the house when it’s ‘Bakewell ….’ in reply to ‘What’s for Pudding?’