Bakewell Pudding (Tart) Recipe (2024)

FAQs

What is the difference between a Bakewell Tart and a Bakewell pudding? ›

Many visitors ask us whether they should buy a Bakewell Tart or a Bakewell Pudding, and the answer of course is to buy both! That said, a tart is made with short crust pastry and a Bakewell Pudding is made with puff pastry. The recipe for the filling is very similar.

Frangipane is also a key component in Bakewell Tart, where it teams up with jam as a filling between layers of pastry. And it's imperative in Bostock, a breakfast pastry made by saturating slices of day-old brioche with sugar syrup, then slathering on frangipane and baking until golden.

The Bakewell Tart, on the other hand, was developed as a variant of the Pudding later in the 20th century. The Tart's base is made from sweet shortcrust pastry, which is then layered with seedless strawberry jam and finished with a pale, fluffy frangipane sponge filling of eggs, almonds and sugar.

Serve immediately with fresh cream or luxury custard. Please ensure that the product is piping hot before serving.

Richard's solution: Soggy bottoms can be a right nuisance, even though they don't really alter the taste of your bake. They are usually the result of either a filling that's too wet in your bake or an under-cooked or thin pastry base. These are easily remedied though using a few simple tips.

About our Bakewell tart recipe

It's a real 'make your tummy happy' tart. What's not to love? Buttery crisp shortcrust pastry base, squidgy almondy frangipan middle, and soft runny icing with delicate feathering and the finishing touch is literally “the cherry on top”.

The name Bakewell means a spring or stream of a woman named Badeca or Beadeca, so deriving from a personal name with the Old English suffix wella. In 949 it was called Badecanwelle and in the 1086 Domesday Book Badequelle.

Leave to cool for at least 30 mins, then dust with icing sugar and serve with cream or ice cream.

Bake for 35–40 mins until the frangipane filling is firm and golden brown on top (see Tips, below). Allow to cool slightly and serve while just warm or cool completely in the tin. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.

Try to avoid opening the oven before 15 minutes have passed, as the delicate structure of the frangipane means they have a tendency to sink.

What is a fun fact about Bakewell tarts? ›

Bakewell tart is named after the Derbyshire town of Bakewell, where the Bakewell pudding (later to evolve into the Bakewell tart) was first served in the (no longer standing) White Horse Inn.

The pudding was the result of a misunderstanding between the inn's mistress, Mrs Greaves, and her cook; visiting noblemen had ordered a strawberry tart, but instead of stirring the egg mixture into the pastry, the cook spread it on top of a layer of jam.

When it comes to school puddings, treacle sponge is an absolute classic. The gently steamed sponge is soaked in a sweet syrupy sauce, making it extra squidgey. Give it a grown-up twist with a splash of brandy if you like. Schooldays treacle sponge recipe. Treat yourself to more traditional steamed pudding recipes.

Serving Advice:

Best served warm: remove all packaging except the foil and place on a baking tray in a preheated oven. Warm for around 10 minutes at 150/130 fan/Gas 3 until warm throughout.

It originated in Bakewell, England, and consists of a buttery short-crust pastry foundation, a delectable layer of fruit preserves, usually raspberry, and an almond frangipane filling. This delicious fusion exemplifies the art of balancing flavors and textures.

The pudding was the result of a misunderstanding between the inn's mistress, Mrs Greaves, and her cook; visiting noblemen had ordered a strawberry tart, but instead of stirring the egg mixture into the pastry, the cook spread it on top of a layer of jam.

It's actually a mixture of sodium pyrophosphate, a mineral acid, and cornstarch, added to prevent moisture absorption. It can be substituted for cream of tartar or combined in a 2:1 ratio with baking soda as a replacement for baking powder.

Description. Mr Kipling Trifle Bakewells are a new twist on an old favourite. These cakes have all the familiar elements of a classic Bakewell tart. There's a melt-in-the-mouth pastry case and light vanilla sponge with a layer of rich plum and raspberry jam, as usual.