Bakewell pudding

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See also: Bakewell tart
Bakewell pudding
Bakewell pudding.png
A Bakewell pudding
Course Dessert
Place of origin England
Region or state Derbyshire Dales
Creator Rutland Arms, Bakewell, in 1820
Serving temperature Warm (freshly baked) or cold
Main ingredients Ground almond, jam, butter, eggs
Variations Bakewell tart
Cookbook: Bakewell pudding  Media: Bakewell pudding

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. The pudding originated in the Derbyshire town of Bakewell.[1][2]


References to "Bakewell pudding" appear earlier than the term "Bakewell tart", which entered common usage in the 20th century,[1] with the earliest reference to "Bakewell pudding" dated to 1826.[3] Mrs Beeton published two recipes for Bakewell pudding, one which used a pastry base and one which used breadcrumbs, in her book The Book of Household Management in 1861.[4][5] Eliza Acton also makes reference to Bakewell pudding in her book Modern Cookery for Private Families in 1864.[6]


A now obsolete breadcrumb-based recipe given by Mrs Beeton

The origins of the pudding are not clear; historians have traced its existence back to medieval times as far as the 15th century,[1][3][7] but the generally accepted story is that it was first made by accident in 1820 (other sources cite the 1860s[8]) by Mrs Greaves, who was the landlady of the Rutland Arms Inn (now Rutland Arms Hotel). She supposedly left instructions for her cook to make a jam tart. 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.[3][8][9]

Bakewell tart[edit]

The Bakewell tart was developed as a variant of the Bakewell pudding during the 20th century.[1][3]

At least two shops in Bakewell claim to own the original recipe of the Bakewell pudding.[10]

See also[edit]


  1. ^ a b c d "The History of the Bakewell Pudding". Retrieved 2014-01-18. 
  2. ^ "". Retrieved 2014-01-18. 
  3. ^ a b c d Davidson, Alan (2014). The Oxford Companion to Food. Oxford: Oxford University Press. p. 54. ISBN 0199677336. 
  4. ^ Mrs Beeton (1970-01-01). "BBC Food website". Retrieved 2014-01-18. 
  5. ^ Beeton, Isabella Mary (1861). The Book of Household Management. Farrar, Straus, and Giroux. p. 630. 
  6. ^ Acton, Eliza (1865). Modern Cookery for Private Families. Longmans, Green, and Company. p. 427. 
  7. ^ "Pudding or Bakewell Tart?". Bakewell. 2012-01-06. Retrieved 2015-12-13. 
  8. ^ a b Central England (1998-04-18). "One of our famous tarts? I don't think so". Telegraph. Retrieved 2014-01-18. 
  9. ^ "The Bakewell Pudding - Putting The Record Straight Bakewell, Derbyshire". Retrieved 2015-12-07. 
  10. ^ 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 978-1-907163-06-7. Retrieved 25 May 2016. 


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