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It was Bakewell tart<\/strong> on Great British Bake Off yesterday<\/del>\u00a0last week! And when Mary said this is what a Bakewell tart should look like… I had to disagree. Traditionally early Bakewell tarts did not have a topping of icing. Nor do they have that lonesome cherry which we associate with cheap shop bought mini-bakewell tarts. Mary’s Bakewell tart didn’t have the cherry but did have the icing with a fancy pattern. It looked the part, don’t get me wrong, but if you visit the town of Bakewell you will see that proud Bakewell tart bakers clearly state that they do not add icing to their Bakewell tarts as icing is not part of the original recipe… But what is the original recipe? When does it stop or start being original? It’s a tough question.<\/p>\n

And then there’s that other Bakewell bake… The Bakewell pudding!<\/p>\n

Imagine a pub in a quintessentially English village: you enter with an appetite and the special\u00a0on the menu is a pudding named after that village. You just have to try it, don\u2019t you? And so\u00a0the Bakewell pudding rose to fame. Even though Wonders of the Peak, the first travel guide\u00a0to the Peak District, was written by Charles Cotton in 1681, tourism reached a high in Victorian\u00a0times, helped by the development of the railway and an increasing interest in geology. Victorians\u00a0also came to \u2018take the waters\u2019 in the spa towns of Buxton, Matlock Bath and Bakewell.<\/p>\n

Today, when visiting the Derbyshire village to which this pudding owes its name, you can\u2019t ignore\u00a0the many quaint-looking bakeries claiming to present to you the one true Bakewell pudding or tart. Its\u00a0heritage has intrigued me for years, so naturally when I first came to visit Bakewell, I needed to\u00a0explore and also perhaps ask some questions in those Bakewell bakeries.\u00a0Recipes for this type of pudding pop up in cookery books and manuscripts as early as the 1830s,\u00a0but there are a number of versions of this pud and it is not clear who first linked it with the\u00a0little Peak District town. Most probably it was one of the inn landlords of which the legend\u00a0speaks: it is said that the pudding was invented in the White Horse Inn (now the Rutland\u00a0Arms) by a waitress called Ann Wheeldon who made a mistake while preparing a pudding from\u00a0the recipe book of mistress Ann Greaves. Mrs Greaves\u2019s great-great-great-grandson believes the\u00a0pudding must have been created in the 1850s. This is, however, quite a few years later than other\u00a0Bakewell pudding recipes and about the date of a manuscript recipe I have in my possession by\u00a0a person from Oxfordshire, which is not at all in the north. This means that by the 1850s the\u00a0pudding was already quite well known and so was the recipe. The Bakewell pudding also appears\u00a0in American cookery books before the 1850s.<\/p>\n

As for the Bakewell tart… it seems it is a more recent bake. If you look at how both these bakes are made, you will see that the pudding is the kind that was made for a hundred years before it became known as a Bakewell. But the Bakewell tart is truly Victorian. You can read more about the Bakewell pudding in my book Pride and Pudding<\/strong><\/a> of course, but I’l share with you this recipe which is a very old Bakewell pudding recipe.\u00a0This is a\u00a0descendant from a much older pudding and that is what makes this bake so exciting. Truly. You will never look at Bakewell pudding the same way after you’ve bashed some apricot kernels with rosewater for the filling.<\/p>\n

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As seen in the village of Bakewell, a pudding in front, a tart in the back. And no it isn’t icing!<\/p><\/div>\n

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Bakewell pudding<\/strong><\/p>\n

Makes 2 puddings in 23 cm\u00a0(9 inch) shallow plates<\/p>\n