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.
Read More From Delishably
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!