Nestled in the heart of the picturesque Peak District National Park, the charming town of Bakewell is renowned for its stunning landscapes, historic landmarks, and, of course, the delectable Bakewell Pudding. This beloved dessert, with its rich history and mouthwatering flavors, is a must-try for anyone visiting this quaint corner of Derbyshire, England. Join us on a journey to discover the fascinating origins, legends, and, most importantly, the recipe of Bakewell Pudding.
The Legend of Bakewell Pudding:
Legend has it that the Bakewell Pudding was created in the 19th century at the White Horse Inn, which still stands proudly in the town’s center. The story goes that a misunderstanding between the inn’s cook and a visiting nobleman resulted in the birth of this iconic dessert.
According to the tale, the nobleman ordered a strawberry tart but received something entirely different. Instead of spreading the strawberry jam on top of the pastry, the cook accidentally placed it beneath a layer of almond paste, creating the first Bakewell Pudding. The nobleman, delighted by this culinary mishap, praised the creation, and thus, a timeless dessert was born.
The Bakewell Pudding vs. Bakewell Tart:
Before we dive into the recipe, it’s essential to distinguish between two popular desserts associated with Bakewell: the Bakewell Pudding and the Bakewell Tart. While they share similar ingredients, they are prepared differently.
The Bakewell Pudding consists of a crisp, flaky pastry shell filled with a layer of raspberry jam, followed by a sweet almond mixture. It is usually served warm and has a gooey, custard-like consistency.
On the other hand, the Bakewell Tart features a shortcrust pastry base filled with a layer of almond-flavored frangipane and topped with a thin layer of raspberry jam. It is typically baked until golden brown and served at room temperature.
The Traditional Recipe:
Now, let’s roll up our sleeves and create a Bakewell Pudding in the comfort of our kitchens. Here’s a traditional recipe for this delightful treat:
Ingredients:
For the Pastry:
- 225g (8 oz) plain flour
- 100g (3.5 oz) unsalted butter, cold and cubed
- Cold water
For the Filling:
- 140g (5 oz) ground almonds
- 140g (5 oz) caster sugar
- 140g (5 oz) unsalted butter, softened
- 2 large eggs
- 1 tsp almond extract
- 4 tbsp raspberry jam
- A handful of flaked almonds (optional)
Instructions:
- Start by making the pastry. Place the flour and cold, cubed butter in a mixing bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Add a little cold water (1-2 tbsp) and mix until the dough comes together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 180°C (350°F) and grease a tart tin.
- Roll out the pastry on a floured surface to fit your tart tin. Trim any excess. Spread the raspberry jam evenly over the pastry base.
- In a separate bowl, mix the ground almonds, caster sugar, softened butter, eggs, and almond extract until well combined. Spread this mixture over the raspberry jam layer.
- If desired, scatter a handful of flaked almonds on top.
- Bake in the preheated oven for approximately 30-35 minutes or until the pudding is golden brown and set.
- Let the Bakewell Pudding cool slightly before serving. It’s traditionally enjoyed warm, but it’s delicious at room temperature as well.
Conclusion:
The Bakewell Pudding is more than just a dessert; it’s a taste of tradition and a testament to the delightful mishaps that can lead to culinary greatness. Whether you savor it in a quaint tearoom in Bakewell itself or recreate it in your own kitchen, this sweet treat will always carry with it the warmth and history of Derbyshire’s charming town. So, indulge in a slice of Bakewell Pudding and savor the flavors of a centuries-old legend.