We're glad you asked!
It's the question we're most often asked, so let's debunk a few myths!
The Bakewell Pudding originated right here in Bakewell back in the 1800s. It was created following a mishap by the cook at a local inn, who misunderstood the recipe for a strawberry tart and ended up topping her creation with a soft set almond custard (you can read all about thathere). This is the recipe we use to create the only original handmade Bakewell Puddings from today.
The Pudding is the original creation; an indulgent dessert that has stood the test of time. It comprises a buttery puff pastry case, topped with a layer of seedless strawberry jam and finished with a soft set custard of eggs, sugar and almonds. Our customers only have to try the Pudding once for it to become a firm favourite!
The Bakewell Tart, on the other hand, was developed as a variant of the Pudding later in the 20th century.
The Tart's base is made from sweet shortcrust pastry, which is then layered with seedless strawberry jam and finished with a pale, fluffy frangipane sponge filling of eggs, almonds and sugar.
The Bakewell Tart is best-known for being finished with a layer of white fondant icing and half a glace cherry, but we also produce varieties topped with toasted flakes almonds, lemon icing and chocolate icing. We even create a seasonal mince pie-inspired version!
So while the terms Bakewell Pudding and Bakewell Tart have been used interchangeably for decades, these two delicious creations are very different. Why not pop in to see us to try them both and decide which is your favourite for yourself?
FAQs
The pudding is generally considered to be the sweeter of the two and consists of a puff pastry base with a layer of jam that is topped with a mixture of ground almonds, eggs, butter and sugar, while the tart has a shortcrust pastry base, with the layer of jam covered with a sponge-like mixture of the same ingredients ...
What is the difference between Bakewell Pudding and Bakewell tart? ›
Many visitors ask us whether they should buy a Bakewell Tart or a Bakewell Pudding, and the answer of course is to buy both! That said, a tart is made with short crust pastry and a Bakewell Pudding is made with puff pastry. The recipe for the filling is very similar.
What is another name for a Bakewell tart? ›
The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century. Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe.
What is the original Bakewell tart? ›
The Bakewell tart is an English classic of shortcrust pastry with layers of jam, frangipane, chopped almonds and icing. It dates back to the 19th century when a woman named Mrs Greaves, who was the landlady of the White Horse Inn in Derbyshire, created the Bakewell pudding.
What is the difference between frangipane tart and Bakewell tart? ›
Frangipane is not an alternative to Bakewell tart, but instead one of the ingredients in a Bakewell tart, used for the filling. Frangipane is an Italian word, recorded in a confectioners dictionary as far back as 1732 and is thought to have come from Marquis Muzio Frangipani or Cesare Frangipani.
How should you eat Bakewell pudding? ›
This local delicacy is only available in Bakewell, or for purchase online from Bakewell. Made with puff pastry, instead of short crust pastry that Bakewell Tarts are made with, it can be served cold but we recommend serving it warm with custard.
Why is my Bakewell tart soggy in the middle? ›
Richard's solution: Soggy bottoms can be a right nuisance, even though they don't really alter the taste of your bake. They are usually the result of either a filling that's too wet in your bake or an under-cooked or thin pastry base. These are easily remedied though using a few simple tips.
What does the British term Bakewell mean? ›
The name Bakewell means a spring or stream of a woman named Badeca or Beadeca, so deriving from a personal name with the Old English suffix wella.
What is the flavor of the Bakewell tart? ›
The filling is so simple – one layer is simply just jam. There is debate over which is the 'classic' flavour, but I tend to use raspberry. You can use whatever you prefer though! The rest is the 'frangipane' – which is melted butter, sugar, ground almonds, almond extract and egg.
Is Bakewell tart eaten hot or cold? ›
The filling will firm up as it cools and is best sliced and served while just warm (allow to cool for 10-15 mins once out of the oven) or once completely cold. This makes it a great dessert to prepare ahead; the baked tart will keep for 1-2 days in an airtight container.
The Old Original Bakewell Pudding Shop
The pudding was the result of a misunderstanding between the inn's mistress, Mrs Greaves, and her cook; visiting noblemen had ordered a strawberry tart, but instead of stirring the egg mixture into the pastry, the cook spread it on top of a layer of jam.
Why did my Bakewell tart sink? ›
Try to avoid opening the oven before 15 minutes have passed, as the delicate structure of the frangipane means they have a tendency to sink.
Can you eat out of date Bakewell tart? ›
Food that has passed its use-by date is not safe to eat.
What is the difference between Bakewell pudding and tart? ›
The pudding is generally considered to be the sweeter of the two and consists of a puff pastry base with a layer of jam that is topped with a mixture of ground almonds, eggs, butter and sugar, while the tart has a shortcrust pastry base, with the layer of jam covered with a sponge-like mixture of the same ingredients ...
What are the 4 types of tarts? ›
There are four main types of tarts: fruit tarts, custard tarts, chocolate tarts, and savory tarts.
Is Bakewell Cream the same as cream of tartar? ›
Bakewell Cream is not a cream, confusingly enough, but a powder: According to King Arthur Flour, it's "the Maine equivalent of cream of tartar," invented in Bangor by the chemist Byron H. Smith in response to shortages of the ingredient during World War II.
What is Bakewell in British baking? ›
The Bakewell tart is a British classic. It's made with a beautiful pâte sablée crust, a layer of tart raspberry jam, a perfect frangipane filling and a glorious icing with a perfect finish. The Bakewell tart was the Technical Bake for Pastry Week on The Great Canadian Baking Show, Season 4.
