Mitch has been an online writer for over 10 years. His articles often focus on baking and DIY projects.
Bakewell, Derbyshire is a lovely, thriving market town that nestles in the Pennines, a chain of hills which become well known to English school children in their geography lessons as the 'backbone' of England, as they run for well over 250 miles, from north to south, down the middle of the country.
Today, the town is a popular tourist destination having an attractive riverside walk, narrow cobbled streets, olde-worlde stone cottages, regular bustling markets and excellent walking facilities, being surrounded by the beautiful moorland countryside of the Peak District National Park.
However, it was during the 19th century that the town was first put on the tourist map when it became well known not only for its lovely situation and countryside but for its scrumptious 'Pudding' which believe it or not, was invented entirely by accident at a local coaching inn!
The Rutland Arms—Origin of the Bakewell Pudding
The Rutland Arms, at the time of the puddings invention in 1820, was already a popular place to stay, having played host some years previous to the authoress Jane Austen who stayed at the inn whilst visiting nearby Chatsworth House, which she used as her inspiration for Pemberly in Pride and Prejudice. The story of the puddings origins goes that the inn’s cook whilst busy baking jam tarts for the guests, absentmindedly put a rich egg mixture on top of a base of strawberry jam instead of blending it into the pastry as the original recipe called for. Fortunately for the cook, her mistake was an instant hit with the guests and it soon became famous as the ‘Bakewell Pudding’.
Frozen Puff Pastry Guarantees Results—Every Time!
Now despite there being three dedicated pudding shops in Bakewell that all claim to possess the original ‘secret’ recipe, I have been using this very easy to make version of it, that was given to me by a friend some years ago, with great success.
This recipe uses frozen all butter puff pastry rather than the more elaborate handmade stuff which not only saves you time but also means that there is less to go wrong, thereby guaranteeing good results every time.
A Step by Step Photo Guide for Handling Frozen Puff Pastry
What You'll Need
I promise that this recipe produces a pudding which looks and tastes just as good as the originals that you can buy in any of Bakewell’s busy pudding shops, and of course which I have partaken and tasted myself! To guarantee good results and an 'even' bake every time you make your pudding I would suggest that you invest in some non-stick baking tins as I did (please see included pictures).
This ‘Original’ Bakewell Pudding Recipe Requires the Following:
- 1 x 7ins (18cm) non-stick pudding tin or deep pie plate coated with butter to prevent sticking.
- 30–35 minutes cooking time in an oven on the middle shelf at 180° C/Gas mark 5.
- Serves 4–6 portions which can be eaten hot or cold either plain or with custard, ice cream or crème fresh.
An Easy ‘Original' Bakewell Pudding Recipe:
- 1 x 7½oz / 210g packet of frozen puff pastry, thawed.
- 2 x eggs
- 2 x additional egg yolks
- 4oz or 110g melted butter
- 4oz or 110g caster sugar
- 2 oz or 50g ground almonds
- 2tbsp of raspberry /strawberry jam or fruit compote.
An 'Original' Bakewell Pudding Recipe: A Step by Step Photo Guide on How to Make the Filling
Method for This Easy 'Original' Bakewell Pudding Recipe:
- Don’t forget to preheat the oven and set to gas mark 5 /180° C.
- Ensure that the pastry is properly thawed before starting or else it will crack and spoil when you try to roll out a partially thawed portion!
- Gently unfold the fully thawed pastry onto a flat lightly floured surface and roll out evenly to line a 7in (18cm) pudding tin/pie plate. (See 1st Set of Photos Above For This Step).
- Put the eggs and additional egg yolks into a bowl and beat well together with a food mixer. (Follow The 2nd Set of Photos Above For These Steps).
- Then gradually add and beat in the melted butter, sugar and almonds into the egg mixture. (The end result should still be quite runny because there is no flour in this mixture).
- Next spread the jam or fruit compote evenly upon the pastry base.
- Now pour the egg mixture over the top of the jam/compote smoothing it out with the back of a spoon.
- Place in the oven and bake for between *30 – 35 minutes.
- It is ready when the filling feels firm when touched.
*As stated on my other Baking Hubs, (see below links) I personally like to keep a close eye on my cooking times. This is because over the years I have found my own oven to be hotter than what it states on the temperature dial, so, if I watch the cooking process towards the end at least I have time to adjust or take evasive action before anything I am cooking starts to burn and spoil.
An 'Original' Bakewell Pudding: Important Points to Remember
When Bakewell Puddings are cooking in the oven, they rise up like a dome because of all the air that has been whipped into the filling mixture, however when they cool down, they lose their dome like appearance and the middle sinks back. Therefore do not be disappointed with the 'sunken' look of your Pudding—they are supposed to be like that.
Also remember that a Bakewell Pudding filling is made up of only eggs, butter, sugar and ground almonds so can become quite dark when cooked and can often have a burnt appearance, but honestly, they taste a lot better than they look, especially hot with custard!
Can’t Be Bothered to Bake Your Own? Then Try 'Post a Pud'!
- The Original Bakewell Pudding
To try an original pudding or compare it to your new homemade version just click above to ‘Post a Pudding’ to almost anywhere in the world, except Australia and New Zealand, which do not allow egg content importations...SORRY!
Open Mind Mitch (author) on June 28, 2019:
Dear Cornz.....I used 2 large eggs plus 2 x large sized yolks (UK sizes used). Duck eggs could work but you may need less as duck eggs are much bigger than hen's eggs.
Dear Bob R....Oven temperature could possibly have been the problem, that is, too hot therefore cooking and browning the outside of the pudding before the centre was cooked through? It took a few baking disasters in our house before I realised that my oven was actually hotter than the temperature dial stated!
Bob R on March 27, 2019:
I made this last night and followed the instructions carefully. I left it in the oven for an extra five minutes as the filling seemed too loose at 35 minutes. While it tasted delicious and I will definitely want to make it again, when I cut into it after two hours out of the oven there was a lot of liquid inside the pastry crust. Any suggestions on how to avoid this in the future?
cornz on May 21, 2018:
I have just made this in the past few hours. Its a pretty good facsimile but not quite the original. I would like to know what size eggs you used, I used 4 medium and the innards are a little "dry" and I suspect larger eggs may be better. Also, I will try duck eggs as they make superb custard.
Rajitha Weeramanthri on October 03, 2016:
I had the best ever Bakewell pudding in England from a tea shop in Bakewell. I still can remember that day because it was the last time I went out with my crush (she was more than a crush) before I come back to Sri Lanka. in that tea shop we had a good time while we eating this awesome food.
Since I came back home I never had any Bakewell Tart because I thought I can never make it. But after seeing this article I realized how easy this to make and I made it..
Thank full to your steps I able to made it very near to that Pudding that I had with her. with that taste my mind went back to that tea shop and I felt like I'm back in Bakewell.. Always I was Upset when she came to my memory.. But today after 7 month I was happy when I remember her. that great time we had that day re-born today......
thx for this great and easy recipe.. you are awesome....thx again . taaaa
Sherry on May 11, 2016:
Don't worry Open Mind Mitch I found an excellent gluten free one
Open Mind Mitch (author) on May 10, 2016:
Sherry......be aware that frozen puff pastry may contain gluten!
Sherry on May 09, 2016:
Thank you so much for this recipe! Me and my dad have been diagnosed as coeliac and we have really missed having these as a treat
Open Mind Mitch (author) on May 07, 2016:
Not sure Mark.....they only last a couple of hours in our house! I think 3 days would be the maximum as they would probably start to go stale after that length of time.
Mark on May 05, 2016:
How long do they keep (obviously if not eaten) Regards
Open Mind Mitch (author) on March 01, 2016:
Thanks for your comments Linda, so glad you like this recipe.....and the best bit is that it's really easy to follow too!
Yorkshire Linda on February 29, 2016:
I'm so glad I've come across your recipe for Bakewell Pudding. I came across a recipe very similar to this one and the end results were so yummy, but I lost the recipe when I moved home a few years ago. I am very lucky as I live quite near to the Village of Bakewell, so I'm able to go shopping there especially when it's market day every Monday. Now I don't have to go there as often now that I've got your recipe downloaded on my tablet.
I recommend you all to try making this recipe. You'll be glad you did as it's just about the same as you buy in the shop!
alec on March 03, 2015:
I get cravings for the real taste of bake well pudding so make a point of visiting at least once a year I have always believed its impossible to achieve plus I've never cooked or baked before but gave it a go I couldn't believe the end product it was spot on the photos and instructions made it possible even for a useless geezer like me so thanks a lot but will still visit bake well in future because the chips are also great, you couldn't give me that recipe as well could you ? Jamie oliver watch out.
Open Mind Mitch (author) on February 08, 2015:
Doris...Glad you liked the traditional Bakewell pudding, but I am not sure what you had in your tea room if it didn’t have some kind of almond favouring in there somewhere! As far as I am aware the following is what makes the difference between the pudding and the tart....
Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam, topped with an egg and almond paste filling.
Bakewell Tart is an English confection consisting of a short crust pastry bottom with a layer of jam topped with a ground almond flavoured cake sponge mixture, which is then decorated with toasted almonds.
I have home baked both the above recipes over the last 25 years and bought both types from the three ‘original’ Bakewell shops, (just to obtain a true and honest opinion of their recipes you understand, not because I am plain greedy!) and I prefer the pudding which has the flaky pastry base with egg and almond paste filling.
PS.....Mr K’s recipe is actually called a cherry Bakewell, a variation of the tart where the frangipane is covered with a top layer of almond-flavoured fondant, white icing and a glace cherry.....cheap and nasty and not a patch on the original pudding!
Doris on January 23, 2015:
After visiting Bakewell today and purchasing a traditional Bakewell pudding! The pudding we ate for tea which was delicious, we did not taste any ground almond in it, but the young gentleman that served us, did say that the traditional pudding did not taste like the traditional tart, which he said did have almond in it. He also compared the traditonal tart to some of a Mr K recipe. So the recipe you have given must be that of the tart and not! The pudding, which we believe is a secret to the bakers Bakewell only.
Open Mind Mitch (author) on January 01, 2015:
Yes Kathy.....This is one old fashioned 'pudding' that actually tastes a lot better than it looks...so glad you liked it.
Kathy on December 21, 2014:
I made this bakewell today following your recipe and it was yummy
Open Mind Mitch (author) on October 14, 2014:
Sarah.....Did you make your own puff pastry or use shop bought? I would recommend going for shop bought (if you can get hold of it!) as the results are much better. Of course you'll need to follow the instructions on the packet meticulously - unfortunately I have a habit of skim reading these so many of my baking disasters are in fact my own fault. Also, I would recommend investing in new baking tins. I have experienced better results since buying new bakeware, probably because the heat is more evenly distributed throughout the pudding. Hope this helps!
Sarah Bowen on September 08, 2014:
My pastry was soggy on the bottom, any recommendations?!
Open Mind Mitch (author) on March 31, 2012:
Thanks very much for reading my hub and for your comments.
I wanted to share this recipe because it is so easy to do when you use frozen puff pastry and it really makes no difference at all to the pudding's overall taste - the centre is still deliciously moist and full of flavour, whilst the outside is light and delicate. A truly great combination of tastes and textures.
Shandare on March 30, 2012:
I've always wanted to try a Bakewell tart - in my grandmothers old recipes it look,s too complicated. This seems manageable! Great job (and fantastic pic btw!!)
Open Mind Mitch (author) on February 26, 2012:
Arlene.....Thanks for the comment. It's a very easy recipe to follow honestly, when you use frozen puff pastry instead of having to make your own!
I also know this pudding doesn't look particularly pretty when finished, but they taste really great....and there's only another 8 years to go before its 200 years old....if its been going that long it must be good. Cheers, Mitch
Arlene V. Poma on February 26, 2012:
Very nicely written and illustrated. I would like to try this recipe, but I think I would need to find several hours to get the hang of the process. Bookmarked, voted up and everything else.
xamaria from Deep space on February 26, 2012:
@_@ ahhhh you make me wanna eat some of that pie now! Although I'd probably make it a savory one XD;;;