If the Greaves pudding tale is to be believed, then I reckon that is where it all came from. I suppose it might be helpful to know what I think about the invention of the Bakewell tart. It’s here that we see a fully worked out Bakewell tart made in Derbyshire within a stones throw of the town of Bakewell and completely unconfused with a Bakewell pudding. Bake for half an hour and serve nearly cold.” Mix all well together, and pour into the pastry case over the jam. Add half a pound of melted butter and half a pound each of sugar and ground bitter almonds. Take the yolks of eight eggs and beat the whites of two. Put in it a layer of jam, preferably raspberry, but any kind will do. “Cover a wide shallow dish with thin puff paste. In her book Recipes from the Farmhouse she writes: Uttley lived in Lea, which is some way down the A6 from Bakewell, past Matlock. However, there is another relatively old recipe written by author Alison Uttley (1884–1976). The original pudding has become a tart, so to my mind either name is valid.” In this instance I really don’t think it matters too much. “Recipes nowadays use either puff or shortcrust pastry, and the title is either for a pudding or a tart. Anna again does nothing to help matters by writing: In Baking for Britain, bloggist Anna W describes a recipe by Eliza Acton (1799–1859) as the oldest, and it appears to be a Bakewell tart without the pastry (i.e. “The name only became common in the 20th Century the dish was previously known as Bakewell Pudding.” Even Bakewell’s own web page makes a bold attempt to deliniate the recipes, and ends up throwing mud back over the picture with the very annoying: The origin of the tart is less certain, and it is confused by a piece on Information Britain that attributes the Greaves story to the tart. Her house is now the Old Original Bakewell Pudding Shop, and you can visit, buy a pudding, or even make one yourself (booking essential). A local called Mrs Wilson saw the commercial opportunity of the pudding and started to make and sell them from her house. Greaves served the dish anyway, and the Bakewell pudding was born. The instruction on the order of assembly of a strawberry tart was misheard, and the jam ended up on the bottom. Photo The Old Original Bakewell Pudding ShopĪccording to the Old Original Bakewell Pudding Shop, the pudding was invented at the White Horse Inn (now the Rutland Arms) during a miscommunication between the inn mistress Mrs Greaves and her cook. The pudding is thought to originate in Bakewell itself, and its slightly disasterous-looking presentation is probably one of the reasons it has not spread much further along the A6.Īn original Bakewell pudding. The only commonality is in the order of construction (pastry, fruit, filling). Puff and custard = pudding shortcrust and frangipane = tart. It is this puff pastry that tripped up Ms Cloake in her dissection of the dish. The Bakewell pudding is an altogether more rustic affair of pan-baked puff pastry with a jam and custard filling. Variations add icing sugar, and sometimes even a fully iced topping with a cherry in the centre (a ‘cherry Bakewell’ or a ‘Bakewell cake’). The tart is a risen frangipane in a shortcrust tart case with a fruit base. I have been there many times and have tried both Bakewell tarts and Bakewell puddings. Understanding the difference between the two desserts is particularly important for anyone who attempts to work out where they came from.įirst of all, Bakewell is a town in Derbyshire about 20 minutes from where I live. While to some, this may sound like semantics, to anyone who has seen both of these confections side-by-side it is an incomprehensible error that is no different to calling roast beef and onion gravy served in a Yorkshire pudding a ‘meat pie.’ It is not often that the Guardian’s Felicity Cloake gets her research wrong, but in her article on the ‘perfect Bakewell tart’ she makes a glorious Horlicks of the differentiation between a Bakewell tart and a Bakewell pudding.
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