Bakewell Tart/Pudding

Bakewell tart 1

This is the first time I’ve ever made Bakewell Tart, but as I did it in quite a deep pie dish I think this counts as pudding rather than tart. When we were in Bakewell last year we tasted the original Bakewell puddings which taste absolutely nothing like the Mr Kipling ones which we’re all used to nowadays, in fact I really didn’t like the original one at all, which is why I thought I would have a go at making one myself.

I baked the shortcrust pudding case ‘blind’ the day before making the filling. I always use all butter or margarine for pastry as I don’t like the idea of lard and for me anyway it’s a nicer flavour, I always add a heaped teaspoonful of icing sugar for sweet pastry – but that’s just me.

Shortcrust Pastry:

6 oz plain flour
3 oz margarine
1 heaped teaspoon of icing sugar
a little water to mix it

If you can’t do pastry there’s no shame in buying the frozen kind.

Bakewell filling:

3 oz butter or margarine
3 oz sugar
1 egg
1 oz plain flour
3 oz ground almonds
1 1/2 oz cake crumbs or about 6 or 8 crushed sponge fingers
2 tablespoons milk
drop of almond essence
3 tablespoons raspberry jam

Cream the margarine and sugar together unitl very light. Beat in the egg, fold in the flour, icing sugar, ground almonds and sponge crumbs, add the milk and almond essence.

Spread the bottom of the flan case with raspberry jam.

Place the filling mixture on top and spread evenly.

Bake in the centre of a moderately hot oven for 40-50 minutes. Gas mark 5 – 6 or 375/400 F.

Leave to cool slightly and dust with some icing sugar if wished.

My original recipe does not have almond essence in it but as I love almond flavour I decided to add it.

My pudding was slightly softer in the very middle than it should have been, probably I should haveleft it in the oven a wee bit longer, maybe at a slightly lower temperature, as ever some fine tuning is needed as all ovens are different. I didn’t have any cake crumbs to hand when I did this but I did have sponge fingers which were left over from when I made a trifle, so I thought I would give it a go and it worked perfectly.
Bakewell Tart
This tart/pudding is so much better than the ‘original’ ones on offer in the town of Bakewell, to my taste anyway. I was thinking of Jo at The Book Jotter’s Nan as I was making this one as apparently she used to spread lemon curd on the base instead of rasberry jam. So I’ve already made a small batch of lemon and lime curd and that will be the next thing I bake as home made curd doesn’t have the same sort of shelf-life as jam or jelly.

On the right hand side below are original Bakewell puddings, as sold in the town of Bakewell.
Bakewell Tart

Bakewell, Derbyshire and Bakewell Pudding

Weir with geese

Bakewell is another place which we visited on our recent trip to Derbyshire. The river Wye runs through the middle of it and as you can see from the above photo it’s full of geese, ducks and swans. I love towns with rivers, in fact I think it’s the thing that I find most important about a place, I suppose I like them because all old towns were built on rivers and I prefer old places.

Bakewell is very close to Chatsworth, we’d seen it recently on TV and as we’re partial to Bakewell Tart – the Mr Kipling kind, we thought we’d like to try out the original Bakewell Pudding. The problem is there are three shops in Bakewell proclaiming themselves to be the only one selling the original Bakewell pudding, which one should we choose?

We plumped (and that is a significant word) for the ones which looked nicest because it seems that about half of the shops in Bakewell are selling the puddings but most of them look very amateurish and frankly not very appetising. So we bought two slices which were enormous but being greedy we decided to buy a Bakewell tart too. This was the only shop selling tarts, the difference being that the tarts have icing on top. Most Scots have a very sweet tooth (it’s something to do with our cold northern climate I think) and I could quite happily eat a bowl of icing on its own so the tart was just too tempting.

Bakewell Tart

We ate the slices first. I have to say that I wasn’t all that struck on the flavour of it. It certainly didn’t taste of almonds which is the most obvious flavour of the Mr Kipling Bakewells. Another bite was required though to try to work out what the flavour was – then another and another and before I knew what was happening I had scoffed the whole thing, still none the wiser as to what it really tasted of. It was very slightly fudge-ish or maybe butterscotch-ish. What was worse was that I thought to myself that it was so heavy it felt like it must have been about 1,000 calories of glook.

All that I can definitely say about the taste is that it was over-egged and I really hate puddings and cakes which taste eggy. So why did I eat it? Who knows? – not me anyway, but if I ever find myself in Bakewell again I’ll be giving the puddings a wide swerve. As we bought a tart too we ended up eating it over the next few days and I must say that it tasted a bit better, due mainly to the icing on top I’m sure. It would have been better with custard!

We’ve had so many meals out over the holidays what with celebrating family birthdays and being away, also it was our 35th wedding anniversary earlier in the month and we just had to have a meal out then too and as a friend said to me – the main reason for eating out is to have the lovely puddings. The result is that I’ve put on an amazing three inches around my waist which I only discovered when I tried to put on my favourite skirt. It’s down to two inches now but I bet it takes ages to shift those two extra inches. Such is life!