BakewellTart (Pudding)

Also called as "Bakewell Pudding"

The bakewell tart was created by mistake---when the cook at the Rutland Arms, Bakewell, Derbyshire put the egg mixture on top of the jam instead of onto the pastry for a strawberry tart.




100g flour
25g lard
25g butter
15g sugar
pinch of sait
2 tbsp of water


25g Ground Almond
50g Ground Rice
50g Sugar
50g Butter
1 egg
2 tbsp jam
few drops of almond essence
sliced almond for decolation



  1. Sift flour, salt and sugar into a basin, rub in butter and lard.
  2. Add water to make a stiff paste. (Put pastry in a fridge for 30 min. Set oven to 180C (=400F).
  3. Turn dough onto a floured surface and roll out. Line a 18cm tin with the pastry.
  4. Spread pastry with a good layer of jam.


  1. Cream Butter and sugar together, and beat in egg and the
    almond essence.
  2. Mix the ground almonds and ground rice together.
  3. Spread the mixture over the jam and decorate with sliced almonds on top.
  4. Bake for 40-45 minutes .

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