Puff pastry base, coated with jam and a mixture of egg, ground almond, butter and sugar, baked. Not the same dish as the now better-known Bakewell Tart
The Old Original Bakewell Pudding Shop
One of four Bakewell Pudding Bakeries in Bakewell
Acton 1845 says that, "This pudding is famous not only in Derbyshire, but in several of our northern counties, where it is usually served on all holiday-occasions" and uses "quite an inch-deep layer of several kinds of good preserve mixed together, and ... candied citron or orange-rind," filled over with a mix of yolks, sugar, and butter with ratafia "or any other flavour that may be preferred". Mrs.B uses a½ inch thick jam layer on puff paste with a confection of 5 eggs, 6 oz. of sugar, ¼ lb. of butter, 1 oz. of almonds over.
There are at least four bakeries in Bakewell producing the puddings with variable and unverified claims to be the original. A common story is that the puddings were invented in the 1860s when a nobleman visiting the White Horse Inn (now The Rutland Arms) ordered strawberry tart and the cook, instead of stirring the egg mixture into the pastry, spread it on top of the jam. However, in line with the usual suspicion of anything in the food line claiming to have aristocratic origins, the receipt is known from at least the 1840's, the name occurs as far back as 'The Housekeeper's Book (Philadelphia, USA, William Marshall & Co) of 1839, and there is record ('Derby Mercury' - Wednesday 24 February 1841, p3) of "the far-famed Bakewell Pudding" being served at a ball, not at the White Horse, but in the Castle Inn on Castle Street.
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
This pudding is famous not only in Derbyshire, but in several of our northern counties, where it is usually served on all holiday occasions. Line a shallow tart-dish with quite an inch-deep layer of several kinds of good preserve mixed together, and intermingle with them from two to three ounces of candied citron or orange-rind. Beat well the yolks of ten eggs, and add to them gradually half a pound of sifted sugar; when they are well mixed, pour in by degrees half a pound of good clarified butter, and a little ratifia or any other flavour that may be preferred; fill the dish two-thirds full with this mixture, and bake the pudding for nearly an hour in a moderate oven. Half the quantity will be sufficient for a small dish.
Mixed preserves, I½, to 2 Ibs.; yolks of eggs, 10; sugar,½ Ib.: butter,½ Ib.; ratifia, lemon-brandy, or other flavouring, to the taste. baked, moderate oven,½ to 1 hour.
Obs.-This is a rich and expensive, but not very refined pudding A variation of it, known in the south as an Alderman's Pudding, is we think, superior to it. It is made without the candied peel, and with a layer of apricot-jam only, six ounces of butter, six of sugar the yolks of six, and the whites of two eggs.
Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;
911. Cover a dish with thin paste. Put a layer of jam of any kind, half an inch thick. Take the yolks of five eggs, and the white of one, rather less than one pound of sugar, and four ounces of butter melted, and a few well-pounded almonds. Beat all together until it is well mixed. Pour it into the dish, and bake it in a moderate oven for an hour. They may be baked in pattypans to eat cold.
Another, less rich.- The yolks of four eggs, whites of two well beaten, a quarter of a pound of melted butter, two ounces of almonds, sugar to taste, two potatoes boiled, dried, and mashed fine. Line a shallow dish with puff paste, put a layer of jam (strawberry is the best), and pour the batter upon it. Bake it well.
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