Bakewell Pudding (Tart) Recipe (2024)

Jump to Recipe

Bakewell Pudding is the proper name for what is often called Bakewell Tart. The Bakewell Pudding was first made in the beautiful old market town of Bakewell in Derbyshire in 1860.

In collaboration with

The story goes that the cook at a local inn accidentally put the egg mixture over the jam instead of mixing it into the pastry, and so the Bakewell Pudding was born!

Traditional Bakewell Pudding

You can still buy a traditional Bakewell Pudding from the Old Orginal Bakewell Pudding Shop, in fact, they send the puddings all over the world. Peering through the window of the Pudding Shop is like looking back in time. Do try to visit when you visit the Peak District.

Visit the Peak District and Derbyshire

t’s a beautiful area with lots to see and do. We visited there a few years ago and really enjoyed it. There are opportunities for walking, cycling and horseriding, and historic houses, like Chatsworth to visit.

Our sons enjoyed the cable car ride to the Heights of Abraham and going underground to the Blue John Caverns.

I loved visiting the Denby Pottery Village where, as well as seeing how he pottery is made there are cookery demonstrations. And, of course, the factory shop!

You can find out more about all of these attractions at Visit Peak District and Derbyshire.

Bakewell Food Festival

Foodies will want to think about heading to Bakewell for theBAKEWELL FOOD FESTIVAL 30th April – 1st May 2016. The festival will include over 60 stalls around the streets of this beautiful historic, riverside market town, with the focus being on food and drink.

There’s so much to see and do in the Peak District it’s well worth staying over for a few days, self-catering is a great way to enjoy the area and relax in your own space.

Choose whether you want to stay in a town, village or right out in the countryside. There is a self-catering option to suit everyone at just look at this fabulous Bakewell Barn.

What I like about self-catering is the freedom to come and go as you please. You can eat when you like, shop locally and enjoy the local treats like Bakewell Pudding,. You might even try making your own Bakewell Pudding in the cottage kitchen.

More Dessert Tarts from Farmersgirl Kitchen

Easy Rhubarb Bakewell Tart is a variation on the classic Bakewell Pudding. The tart has a sweet almond shortcrust pastry shell filled with a rhubarb compote and topped with a frangipane almond sponge.

Pear and Caramel Tartis a glorious combination of seasonal pears, sweet caramel and softly whipped cream in a crisp, buttery shortcrust pastry pie shell.

Quick and Easy Fig, Honey and Almond Tart is an ideal simple and delicious way to serve fresh figs and blackberries.

Are we connected?

Stay in touch with everything that’s going on at Farmersgirl Kitchen.

Facebook Pinterest Instagram Twitter

Bakewell Pudding (Tart) Recipe (10)

Bakewell Pudding

A traditional British dessert featuring raspberries, ground almonds, eggs and sugar in a crisp pastry shell.

3.56 from 9 votes

Print Recipe Pin Recipe Bookmark

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Baking, Dessert

Cuisine British

Servings 8

Calories 645 kcal


  • 1 tablespoon (cups) flour for dusting
  • 500 grams puff pastry 1lb 2oz packet ready-made
  • 4 tablespoon raspberry jam
  • 150 grams fresh raspberries 5oz
  • 100 grams butter 3 1/2 oz unsalted plus extra for greasing
  • 100 grams caster sugar 3 1/2 oz
  • 5 eggs free range
  • 150 grams ground almonds 5oz
  • 1/4 teaspoon almond extract
  • 1 tablespoon icing sugar for dusting


  • Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.

  • Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin.

  • Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.

  • Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam.

  • In a large mixing bowl, cream together the butter and sugar until pale and fluffy.

  • Gradually add the eggs, one at a time, beating each well to incorporate. stir in equal amounts of the ground almonds after you add each egg, stirring well until combined. Continue until all the eggs and all the ground almonds are used up, then stir in the almond essence.

  • Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer.

  • Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown.

  • Dust with icing sugar and serve with the remaining raspberries and dollop of clotted cream.


Serve with the remaining raspberries, cream, clotted cream, ice cream or custard.


Serving: 8gCalories: 645kcalCarbohydrates: 49gProtein: 12gFat: 46gSaturated Fat: 14gCholesterol: 129mgSodium: 284mgPotassium: 104mgFiber: 4gSugar: 16gVitamin A: 461IUVitamin C: 5mgCalcium: 69mgIron: 3mg

Don't Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!

I’m entering this dish for Tea Time Treats the Linky Party run by Karen at Lavender and Lovage and Janie at The Hedgecomers. The theme this month is Local and Regional Recipes.

I’m also linking up withPerfecting Patisserie which is run by Lucy at Baking Queen 74


And subscribe to receive all the latest updates from Farmersgirl Kitchen!

Bakewell Pudding (Tart) Recipe (13)

Bakewell Pudding (Tart) Recipe (2024)


What is the difference between a Bakewell tart and a Bakewell pudding? ›

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 the original Bakewell tart? ›

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.

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.

Do you eat Bakewell pudding hot or cold? ›

Serve immediately with fresh cream or luxury custard. Please ensure that the product is piping hot before serving. Serve immediately. Our Puddings are suitable for home freezing.

What is the famous Bakewell pudding? ›

The Bloomers Original Bakewell Pudding® has been enjoyed by visitors from all over the world for over 100 years. Created using only the freshest, locally sourced ingredients, the pudding is a mouth-watering mix of egg, almond, rich strawberry jam and flaky pastry.

What do you eat with Bakewell pudding? ›

Scatter the flaked almonds on top and bake for 50 mins until golden brown. Leave to cool for at least 30 mins, then dust with icing sugar and serve with cream or ice cream.

What was the mistake in the Bakewell tart? ›

It is thought it was baked by mistake, when she asked her cook to create a jam tart, but instead of incorporating the almond paste and jam into the pastry, the cook spread the mixture on top. This created an egg custard resembling a pudding. The mistake proved so successful, that the recipe stuck.

What is the best tart in the world? ›

Traditional Portuguese egg custard tart and a predecessor to the famous pastel de nata is the best dessert and pastry in the world in 2023.

How do you make Mary Berry Bakewell tart? ›

For the filling, spread the base of the flan with 4 tablespoons of raspberry jam. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and level out with a palette knife.

What is the difference between frangipane 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.

What is the best fat for pastry? ›

The best fat for pastry-making

Unless you don't eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour.

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 does Bakewell pudding taste like? ›

But the tart uses a shortcrust pastry, whilst the pudding is flaky. And the pudding's sponge filling includes eggs in the recipe, whilst the tart doesn't. The result is that the pudding's a bit sweeter and less like a cake.

What Flavour is Bakewell? ›

Popularized by The Great British Baking Show, this classic British dessert combines a buttery, tender shortcrust pastry with a filling of raspberry jam, frangipane (almond cream), and toasted almond slices.

Which came first Bakewell pudding or tart? ›

It was officially included in Eliza Acton's cookbook “Modern Cookery for Private Families” in 1845 and was formally named the 'Bakewell pudding' after it was discovered in the town of Bakewell, Derbyshire. In 1900 the pudding developed into the tart.

What makes a Bakewell a Bakewell? ›

A Bakewell tart is a baked dessert associated with the town Bakewell in Derbyshire, England. It is made with shortcrust pastry and filled with jam and frangipane and topped with flaked almonds (and in the case of a cherry Bakewell, a halved glacé cherry).


Top Articles
Latest Posts
Article information

Author: Reed Wilderman

Last Updated:

Views: 6244

Rating: 4.1 / 5 (52 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Reed Wilderman

Birthday: 1992-06-14

Address: 998 Estell Village, Lake Oscarberg, SD 48713-6877

Phone: +21813267449721

Job: Technology Engineer

Hobby: Swimming, Do it yourself, Beekeeping, Lapidary, Cosplaying, Hiking, Graffiti

Introduction: My name is Reed Wilderman, I am a faithful, bright, lucky, adventurous, lively, rich, vast person who loves writing and wants to share my knowledge and understanding with you.