Bakewell Pudding
Or Should That be Bakewell Tart?

Not if you're visiting the market town of Bakewell in Derbyshire it shouldn't! The tasty puff pastry and almond creation - even though it looks like a tart - has been known as Bakewell Pudding ever since it's been invented.

And that, apparently was due to a miscommunication in 1860. Or maybe the cook at the White Horse Inn had a bad day.

Whatever the reason, a simple strawberry tart was turned into something rather sublime, when the cook added a topping made from sugar, eggs and almonds.

And even after all this time, it's is still a great pudding, especially when served freshly made, still warm from the oven and with a pot of Earl Grey tea by the side.

Fortunately, you don't have to travel to Derbyshire every time you fancy a slice of Bakewell Pudding, because it's rather straightforward to make.

And you can cut down on prep time even more by using good quality bought puff pastry. Then, making Bakewell Pudding (or Bakewell Tart if you're not traditionally minded) is mainly an assembly job. Why not try it for yourself?

Ingredients

• 250g puff pastry (ready-rolled if you must!)
• 75g (3oz) strawberry or raspberry jam
• 4 eggs, separated
• pinch of salt
• 125g (4oz) unsalted butter
• 125g (4oz) caster sugar
• 75g (3oz) ground almonds
• 25g (1oz) fresh white breadcrumbs
• a few almond slivers for decoration (optional)

Preparation

Preheat the oven to 220°C / 425°F / gas 7.

Roll out your pastry on a lightly floured surface and use it to lin a 23cm / 9in flan tin.

Neaten the edges, then spread the base with your chosen jam.

Whisk 3 egg whites (you don't need the fourth one) with the salt until stiff.

In a separate bowl, cream the butter and sugar until pale and fluffy. Add the egg yolks and incorporate well. Then mix in the almonds and breadcrumbs.

Fold in the beaten egg whites a little at the time. Use folding and cutting movements to keep as much air as possible in the mix.

Spread the mixture over the jam, before cooking in the centre of the oven for 15 minutes. Reduce the heat to 180°C / 350°F / gas 4 and bake for a further 20-25 minutes until risen and golden.

Remove from the oven and leave to cool for a little before serving warm.