The Original Bakewell Pudding
By Sid • Jun 10th, 2008 • Category: British Food, Desserts, Featured Articles |
I travel to Bakewell nearly every day of the week to work at a client’s premises. Try as I did, I finally succumbed to the smell of freshly baked Bakewell puddings.
As per Wikipedia: The tale told to tourists is that this dish is an accidental invention of the 1860s, which occurred when a nobleman visiting the White Horse Inn (now called The Rutland Arms) at Bakewell ordered strawberry tart. The cook, instead of stirring the egg mixture into the cake, spread it on top of the jam. However, this claim is almost certainly apocryphal, as the pudding was by then already well-known, and its antecedents can be traced back to medieval times. Whole, it isn’t much to look at. When in your mouth however, I can almost guarantee, that you’ll close your eyes and chew v-e-r-y slowly. Biting into it, you first encounter a light layer of jam, followed by the most heavenly mixture of egg and sugar and finally the slightly crisp flour at the bottom. In a few seconds, the whole lot combines into a smooth-crisp mixture that you try your best to keep going. As it disappears down your throat, you simultaneously experience a feeling of disappointment and the inevitable sugar high… until the next scrumptious bite. Simply amazing. I can taste it now as I write. Apparently they keep for 7 - 8 days without refrigeration and 8 - 10 with. So, if you’re visiting the area, do buy a few and spread happiness wherever you take them. - Sid |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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I love those Bakewell Puddings (bought in Bakewell, of course)! They are extremely delicious!
It’s so sad that the original recipe is kept secret!
Cheers,
Rosa
Here’s the recipe as requested. Probably not the original, but a good adaptation nevertheless.
Ingredients
shortcrust pastry made from 1 1/2 cups flour and 3 tablespoons fat/shortening
raspberry or strawberry jam
1/4 cup organic butter
4 tablespoons sugar
3 organic, free range egg yolks
1 organic, free range egg white
almond essence
2 tablespoons ground almonds
(see measure conversions for more information)
Method
- Roll out pastry.
- Grease an 8 1/2 inch sandwich tin and line it with pastry.
- Spread a thin layer of jam over base of pastry.
- Cream the butter and sugar together.
- Add the almond essence and the egg yolks and white one at a time, beating in well.
- Add ground almonds and spread this mixture over the jam.
- Bake for about 50 minutes at 180 degrees centigrade (see temperature conversions).
- Serve hot with custard or cream or cold.
Thanks! I’ll take note. I have many already, but none equal the one you can eat in Bakewell…
Cheers,
Rosa
Hi Rosa, that was actually for a lady who wrote in requesting the recipe. Looking at your blog, I wouldn’t dare leave recipes as I’m quite sure you already have them and probably some more.
Good God. You actually had me salivating while I was reading this lol now THATS a good writer. Nice job on the site, I really enjoy(ed) it. Maybe someday Ill visit Bakewell and have a taste of this yummy treat!
Thanks for sharing.
@Kristi: I’m happy you like the site and the post. Do keep coming and I can assure you, the Bakewell pudding would be worth the visit.
hey try this dessert
Ingredients
* 170 grams Plain Flour
* 106 grams Suet
* 64 grams Sugar
* 3/4 desertspoon Ginger
* 1/3 teaspoon Carb Soda
* 1/3 cup Golden Syrup
* 1/3 - 1/2 cup Milk
Instructions
Mix flour,suet.ginger&carb soda together & seive into bowl,add warm syrup & milk and mix lightly.Add mix to greased tin & steam for 2&1/2 hours.
http://www.goodrecipes.com.au/index.php?option=com_recipebookpro&func=detail&Itemid=7&id=8642&catid=0