Bakewell Pudding

A traditional Bakewell Pudding consists of a flaky pastry shell filled with an egg-and-almond mixture layered over jam, originating in Derbyshire. A Bakewell Tart, by contrast, typically uses shortcrust pastry, features sponge cake, and is often topped with fondant icing. The pudding is the original, historic dessert, while the tart is a modern, sweeter variation.

The dessert originated in the town of Bakewell, located in Derbyshire, England. It was reportedly first created by accident at the White Horse Inn (now known as the Rutland Arms Hotel) in the early 19th century. A cook misunderstood the instructions for a strawberry tart, resulting in the unique pudding.

The traditional recipe uses a flaky or puff pastry base, a thick layer of fruit jam (usually raspberry or strawberry), and a rich filling made from eggs, sugar, butter, and ground almonds. It is baked until the top is golden brown and the center is just set. The result is a dense, custard-like almond filling.

Yes, several bakeries in the town of Bakewell, most notably The Old Original Bakewell Pudding Shop, continue to sell them using traditional recipes. Visitors can buy them fresh from the oven or have them shipped internationally directly from the shop. They remain a massive tourist draw for the Derbyshire area.