Bakewell Pudding is quite exciting and somewhat shrouded in legend. Originating from Bakewell in Derbyshire, England, this dessert is often confused with Bakewell Tart, but they are distinctly different dishes with unique histories.

The Bakewell Pudding was created by accident in the early 19th century at the White Horse Inn (later called the Rutland Arms), a local establishment in Bakewell. According to the story, a cook misunderstood instructions and spread the egg and almond paste mixture over the jam instead of mixing it into the pastry dough. The result was a layer of flavoured custard atop a jammy base encased in a puff pastry, which was delicious and popular.

The cook's precise origins and identity may be unclear, but the dessert quickly caught on and became a regional specialty. Over time, the recipe for Bakewell Pudding was refined and commercialised, especially by the establishment known as the Old Original Bakewell Pudding Shop, which claims to use a traditional recipe.

Unlike the Bakewell Tart, which typically uses shortcrust pastry and has an added layer of frangipane, the Bakewell Pudding's defining characteristics are its puff pastry base and the layer of almond custard. Both desserts showcase the harmonious combination of almonds and raspberry jam, but the textures and slight variations in composition set them apart.

Today, Bakewell Pudding remains a beloved treat in Bakewell and beyond, appealing to visitors looking to taste a piece of English culinary history.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients:

- For the pastry:
- 1 sheet of ready-made puff pastry

- For the filling:
- 100 grams (3.5 oz) butter, softened
- 100 grams (3.5 oz) caster sugar
- 2 large eggs, beaten
- 100 grams (3.5 oz) ground almonds
- 1/2 tsp almond extract
- 200 grams (7 oz) raspberry jam (or strawberry if preferred)


Oven to 200°C (400°F, Gas Mark 6).
Air fryer 180°C (360°F)
Now I set the time to 25 mins – after 14 mins, I covered the pudding with foil and reduced the temp to 160°C (320°F)
I used a 8-inch pie tin


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