Bakewell Pudding
The origins of the pudding are not clear; however, the generally accepted story is that it was first made by accident in 1820 when the landlady of the White Horse Inn (now called the Rutland Arms) left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked the egg and almond paste set similar to an egg custard in texture and the result was successful enough for it to become a popular dish at the inn.
The Bakewell Pudding is exclusive to Bakewell.
Bakewell Tarts are a completely different confection, both in appearance, flavour and texture. These are made by larger commercial bakeries, usually with icing sugar on top, which have spread the name.
The recipe still used in The Old Original Bakewell Pudding Shop consists of a puff pastry shell with a layer of jam, covered with a filling of eggs, sugar, butter and almonds
Bakewell Pudding
The origins of the pudding are not clear; however, the generally accepted story is that it was first made by accident in 1820 when the landlady of the White Horse Inn (now called the Rutland Arms) left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked the egg and almond paste set similar to an egg custard in texture and the result was successful enough for it to become a popular dish at the inn.
The Bakewell Pudding is exclusive to Bakewell.
Bakewell Tarts are a completely different confection, both in appearance, flavour and texture. These are made by larger commercial bakeries, usually with icing sugar on top, which have spread the name.
The recipe still used in The Old Original Bakewell Pudding Shop consists of a puff pastry shell with a layer of jam, covered with a filling of eggs, sugar, butter and almonds