Bakewell pudding: Difference between revisions
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==Etymology== |
==Etymology== |
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[[File:Mrs Beeton's Breadcrumb-Based Bakewell Pudding.JPG|thumb|left|A breadcrumb-based recipe given by Mrs Beeton]] |
[[File:Mrs Beeton's Breadcrumb-Based Bakewell Pudding.JPG|thumb|left|A breadcrumb-based recipe given by Mrs Beeton]] |
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References to "Bakewell pudding" appear earlier than the term "[[Bakewell tart]]", which entered common usage in the 20th century.<ref name="bakewellonline"/> |
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| ⚫ | In the ''Oxford Companion to Food'' by [[Alan Davidson (food writer)|Alan Davidson]], it is claimed the earliest reference to "Bakewell pudding" comes from ''The Cook and Housewife's Manual'' by [[Margaret Dods]], published in 1826.<ref name="oxford">{{cite book|last1=Davidson|first1=Alan|title=The Oxford Companion to Food|date=2014|publisher=[[Oxford University Press]]|location=Oxford|isbn=0199677336|page=54|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA54#v=onepage&q&f=false|accessdate=16 January 2017}}</ref> This is, however, erroneous as no recipe for "Bakewell pudding" (or indeed Bakewell tart) appears in the 1826 edition.<ref name="Dods">{{cite book|last1=Dods|first1=Margaret|title=Cook and Housewife's Manual|location=Edinburgh|edition=1826|url=https://books.google.co.uk/books?redir_esc=y&id=c_AGx2L5UPEC&q=bakewell+pudding#v=onepage&q=bakewell%20pudding&f=false|accessdate=15 January 2017}}</ref> A recipe for "bakewell pudding" does, however, appear in the 1847 edition.<ref>{{cite book|last1=Dods|first1=Margaret|title=The Cook and Housewife's Manual|date=1847|publisher=Simpkin, Marshall & Co.|location=London|page=480|edition=8th|url=https://archive.org/stream/cookandhousewif03johngoog#page/n479/mode/1up|accessdate=16 January 2017}}</ref> |
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==History== |
==History== |
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Revision as of 06:44, 15 April 2020
 A Bakewell pudding | |
| Course | Dessert |
|---|---|
| Place of origin | England |
| Region or state | Derbyshire Dales |
| Serving temperature | Warm (freshly baked) or cold |
| Main ingredients | Ground almond, jam, butter, eggs |
| Variations | Bakewell tart |
Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.
Etymology
References to "Bakewell pudding" appear earlier than the term "Bakewell tart", which entered common usage in the 20th century.[1]
In the Oxford Companion to Food by Alan Davidson, it is claimed the earliest reference to "Bakewell pudding" comes from The Cook and Housewife's Manual by Margaret Dods, published in 1826.[2] This is, however, erroneous as no recipe for "Bakewell pudding" (or indeed Bakewell tart) appears in the 1826 edition.[3] A recipe for "bakewell pudding" does, however, appear in the 1847 edition.[4]
History
The pudding originated in the Derbyshire town of Bakewell.[1][6] The origins of the pudding are not clear, but a common story is that it was first made by accident in 1820 (other sources cite 1860)[7] by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished). She supposedly left instructions for her cook to make a jam tart.[1][2][8] The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked, the egg and almond paste set like an egg custard, and the result was successful enough for it to become a popular dish at the inn.[2][5][7]
The dates and/or premises given in this story are unlikely to be accurate as the White Horse Inn was demolished in 1803 to make way for the development of Rutland Square and subsequently the Rutland Arms Hotel.[9] Additionally, Eliza Acton provides a recipe for 'Bakewell pudding' in her book Modern Cookery for Private Families which was published in 1845, making the pudding's creation date of 1860 impossible.[10]
See also
References
- ^ a b c "The Bakewell Pudding". Bakewell Online. Retrieved 12 June 2018.
- ^ a b c Davidson, Alan (2014). The Oxford Companion to Food. Oxford: Oxford University Press. p. 54. ISBN 0199677336. Retrieved 16 January 2017.
- ^ Dods, Margaret. Cook and Housewife's Manual (1826 ed.). Edinburgh. Retrieved 15 January 2017.
- ^ Dods, Margaret (1847). The Cook and Housewife's Manual (8th ed.). London: Simpkin, Marshall & Co. p. 480. Retrieved 16 January 2017.
- ^ a b Lord, Peter (2009). Clarence Whaite and the Welsh Art World: The Betws-Y-Coed Artists' Colony, 1844-1914. Llandudno: Coast and Country Productions. pp. 13–14. ISBN 9781907163067. Retrieved 25 May 2016.
- ^ "Famous Bakewell Tart & Pudding". Bakewell Derbyshire. Archived from the original on 3 October 2013. Retrieved 12 June 2018.
- ^ a b Davidson, Max (18 April 1998). "One of our famous tarts? I don't think so". Daily Telegraph. Retrieved 12 June 2018.
- ^ "Pudding or Bakewell Tart?". Bakewell. 6 January 2012. Retrieved 12 June 2018.
- ^ "The Bakewell Pudding - Putting The Record Straight". Bakewell Online. Retrieved 12 June 2018.
- ^ Cite error: The named reference
Actonwas invoked but never defined (see the help page).
