Bakewell Pudding (Tart) Recipe
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.
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 the BAKEWELL 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.
More Dessert Tarts from Farmersgirl Kitchen
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Bakewell Pudding
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.
What a delicious tart! I never knew a bakewell pudding was the same as a tart, you learn something new every day. The Peak District looks beautiful, it is not somewhere I have ventured yet but it will definitely go on my list. Thanks do much for joining in with #PerfectingPatisserie Janice!
/Thank you, the traditional puddings are not so attractive Lucy, but taste very good.
What a gorgeous dessert, and that event sounds like something I would absolutely love to attend, if it weren’t so far away!
I know, me too Elizabeth. So many places and events and too little time!
Oh I never realised that there was a Bakewell festival happening. Another foodie thing to add to my calender then.
I think everywhere has a festival sometime, or so it seems. Sounds like this one involes the whole town.
A WONDERFUL classic which never goes out of fashion and which is one of my ultimate favourite bakes – it’s the whole almond and raspberry flavour thing which I JUST love! Thanks for adding it to Tea Time Treats, Karen
Yes, I’m a big fan of almonds and raspberries too, always a pleasure to join Tea time treats
I love bakewell! We sometimes go for walks in the peak district when I visit my sister and her fiancé (they live in Nottinghamshire) we always make sure we buy a traditional bakewell pudding when we’re there. Ive never made my own though. Great post!
Thank you, it’s a really olde worlde place isn’t it, Emma? Nice walks by the river too.
I was only in Derbyshire late last year and that’s where I learned about the Bakewell pudding/tart situation. I’ve not made my own yet though but would love to go back to the Peak District soon!
It’s a funny old thing, but deadly serious in Bakewell! You should have a go at making it, so much nicer than bought ones.
Hi Janice,
Amazing event, I wish I could attend! As for the pudding, it looks wonderful!
Zaria
Thanks Zaria
Reading this has just made me desperate for a holiday and for a piece of bakewell tart – it looks gorgeous.
Aw shame, you must need a holiday. The tart was very good, it was nice to go back to a traditional bake.
I’m about to try thus recipe out for my nannas birthday today I just wanted to know before I start, I noticed that you dobt mention blind baking the pastry first you just put it all together and bake it at the same time will this work or should I blind bake the pastry cause I don’t want to get it wrong I want it to look like your picture cause its my nannas favourite desert please let me know as soon as you please.
Hi Dawn
I didn’t blind bake the pastry for this recipe and it came out fine. The mixture isn’t as wet as, for example, a quiche so it bakes okay. You can blind bake it though if you want to, it will still be as good.
Thank you so much I will follow the recipe then and do what it says just wasn’t sure didnt want to mess the one thing she wants tha ks again x
This is delicious but, just so people aren’t confused…this is a recipe for Bakewell Tart, not Bakewell Pudding. The two desserts are VERY different.