Bakewell pudding
Bakewell pudding is a sweet , fruit-filled English pastry that is traditionally referred to as pudding in England , even though it is not one in terms of preparation. Variants are now also Bakewell Tart , which is basically a cake base covered with fruit, and Bakewell Cake made from shortcrust pastry with a filling. What they all have in common today is the use of almonds and jelly . The place Bakewell in Derbyshire claims the origin of the pudding and its name for itself, which is doubted by cultural historians.
history
Some historians consider filled pies , which were already available in England in the Middle Ages , to be the origin of Bakewell pudding. The name is first used in 1828 by cookbook author Meg Dods for a recipe with custard as a filling. In 1845, Eliza Acton gave a recipe in which a custard mass with almonds is poured over fruit jelly and baked in a mold. She wrote: "This pudding is famous not only in Derbyshire, but in several of our northern counties ". This version was somewhat similar to a cheesecake . When Isabella Beeton there are 1861 another recipe with strawberry jelly and chopped almonds under the custard mass as a filling in a flaky pastries. This version became popular with certain modifications in the period that followed.
According to a legend from Bakewell, this now famous “pudding” is said to have been created by an inexperienced kitchen assistant at the White Horse Inn by chance in the 1860s . Instead of making a standard strawberry tart and adding the egg mixture to the batter, she spread it over the jelly. This story is demonstrably fictitious, as the older well-known recipes prove, but is still marketed for tourists, especially by the local bakeries.
swell
- Alan Davidson: The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford et al. 2006, ISBN 0-19-280681-5 , p. 52: Bakewell tart.
- ↑ Original quote: This pudding is famous not only in Derbyshire, but in several of our northern counties-. In: Alan Davidson: The Oxford Companion to Food. 2nd edition. 2006, p. 52.