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Bakewell Pudding is the proper name for what is often called Bakewell Tart. The Bakewell Pudding was first made in the beautiful old market town of Bakewell in Derbyshire in 1860.
In collaboration with Cottages.com
The story goes that the cook at a local inn accidentally put the egg mixture over the jam instead of mixing it into the pastry, and so the Bakewell Pudding was born!
Traditional Bakewell Pudding
You can still buy a traditional Bakewell Pudding from the Old Orginal Bakewell Pudding Shop, in fact, they send the puddings all over the world. Peering through the window of the Pudding Shop is like looking back in time. Do try to visit when you visit the Peak District.
Visit the Peak District and Derbyshire
t’s a beautiful area with lots to see and do. We visited there a few years ago and really enjoyed it. There are opportunities for walking, cycling and horseriding, and historic houses, like Chatsworth to visit.
Our sons enjoyed the cable car ride to the Heights of Abraham and going underground to the Blue John Caverns.
I loved visiting the Denby Pottery Village where, as well as seeing how he pottery is made there are cookery demonstrations. And, of course, the factory shop!
You can find out more about all of these attractions at Visit Peak District and Derbyshire.
Bakewell Food Festival
Foodies will want to think about heading to Bakewell for theBAKEWELL FOOD FESTIVAL 30th April – 1st May 2016. The festival will include over 60 stalls around the streets of this beautiful historic, riverside market town, with the focus being on food and drink.
There’s so much to see and do in the Peak District it’s well worth staying over for a few days, self-catering is a great way to enjoy the area and relax in your own space.
Choose whether you want to stay in a town, village or right out in the countryside. There is a self-catering option to suit everyone at cottages.com just look at this fabulous Bakewell Barn.
What I like about self-catering is the freedom to come and go as you please. You can eat when you like, shop locally and enjoy the local treats like Bakewell Pudding,. You might even try making your own Bakewell Pudding in the cottage kitchen.
More Dessert Tarts from Farmersgirl Kitchen
Easy Rhubarb Bakewell Tart is a variation on the classic Bakewell Pudding. The tart has a sweet almond shortcrust pastry shell filled with a rhubarb compote and topped with a frangipane almond sponge.
Pear and Caramel Tartis a glorious combination of seasonal pears, sweet caramel and softly whipped cream in a crisp, buttery shortcrust pastry pie shell.
Quick and Easy Fig, Honey and Almond Tart is an ideal simple and delicious way to serve fresh figs and blackberries.
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Bakewell Pudding
A traditional British dessert featuring raspberries, ground almonds, eggs and sugar in a crisp pastry shell.
3.56 from 9 votes
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Course Baking, Dessert
Cuisine British
Servings 8
Calories 645 kcal
Ingredients
- 1 tablespoon (cups) flour for dusting
- 500 grams puff pastry 1lb 2oz packet ready-made
- 4 tablespoon raspberry jam
- 150 grams fresh raspberries 5oz
- 100 grams butter 3 1/2 oz unsalted plus extra for greasing
- 100 grams caster sugar 3 1/2 oz
- 5 eggs free range
- 150 grams ground almonds 5oz
- 1/4 teaspoon almond extract
- 1 tablespoon icing sugar for dusting
Instructions
Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.
Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin.
Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.
Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam.
In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
Gradually add the eggs, one at a time, beating each well to incorporate. stir in equal amounts of the ground almonds after you add each egg, stirring well until combined. Continue until all the eggs and all the ground almonds are used up, then stir in the almond essence.
Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer.
Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown.
Dust with icing sugar and serve with the remaining raspberries and dollop of clotted cream.
Notes
Serve with the remaining raspberries, cream, clotted cream, ice cream or custard.
Nutrition
Serving: 8gCalories: 645kcalCarbohydrates: 49gProtein: 12gFat: 46gSaturated Fat: 14gCholesterol: 129mgSodium: 284mgPotassium: 104mgFiber: 4gSugar: 16gVitamin A: 461IUVitamin C: 5mgCalcium: 69mgIron: 3mg
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I’m entering this dish for Tea Time Treats the Linky Party run by Karen at Lavender and Lovage and Janie at The Hedgecomers. The theme this month is Local and Regional Recipes.
I’m also linking up withPerfecting Patisserie which is run by Lucy at Baking Queen 74
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