In the past, British cooking was considered rather bland. But in the last 40 years or so, that has changed. There has been a tremendous influx of other cultures into the British Isles so that bland is no longer a useful word. Indian. Jamaican. French. Asian. They have all become part of basic British cuisine. But, there are still traditional foods that are way beyond enjoyable. Bangers and Mash. Treacle Tart. Toad in a Hole. Rhubarb Pie. And the Daring Bakers this month chose a traditional dessert that goes back quite a ways in British History – Bakewell Tart!

    The term “Bakewell pudding” was first penned in 1826 by Meg Dods; 20 years later Eliza Acton published a recipe that featured a baked rich egg custard overtop 2cm of jam and noted,

      “This pudding is famous not only in Derbyshire, but in several of our northern counties where it is usually served on all holiday occasions.”

I would say more, but there is a great history on Jasmine’s page – so go there. Recipe, too!
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I made only 1/2 a recipe and came up with two 6 inch tarts. I already had two shortbread crusts in the freezer – one plain and one chocolate – so I used them. A layer of strawberry preserves with the almond custard on top and voila – Bakewell Tart/Pudding.


It’s good. It’s easy. It’s great with ice cream.


Only two things – I didn’t put a thick enough layer of jam so I couldn’t really taste it. And my mistake to use the chocolate crust. Too overpowering for the almonds. Didn’t care for that one so muchDSC03802

I will make this again. Cherrio until then, Ducks!

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.