Traditional Bakewell Pudding from the Town of Bakewell

Although called a pudding by the locals, Bakewell Pudding is basically a jam tart covered with an egg custard mixture. Legend tells that the recipe originated from a mix-up of the ingredients by a cook at Bakewell's Rutland Arms Hotel.

This recipe should not be confused with the English Bakewell Tart (which is widely available in UK supermarkets). This is a different type of tart altogether, made with an almond sponge mix topping.

Image Credit: Val Vannet (CC2)


  • 175 grams (6 oz) puff pastry
  • 3 tablespoons strawberry jam
  • 110 grams (4 oz) melted butter
  • 175 grams (6 oz) caster sugar
  • 5 egg yolks
  • 3 egg whites
  • Almond essence

How to Make Bakewell Pudding

  1. Line a 20 cm (8 inch) flan ring or baking tin with puff pastry.
  2. Spread the jam over the pastry base.
  3. Cream together the butter and sugar, then mix in the egg yolks and whites.
  4. Add almond essence to the mixture to taste.
  5. Pour the mixture over the jam.
  6. Bake in a hot oven at 220°C (425°F / gas mark 7) for 15 minutes, then turn down to 180°C (350°F / gas mark 4) and bake for a further 20-25 minutes.

Serving Suggestions

Leave to cool on a wire rack and serve as a snack with tea or coffee.

Other recipes to try: Eccles Cakes | Cornish Cream Tea | Recipe Index

Recipe by Phillis (Derby)

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