Recipe originated in Bakewell, Derby England around 1860. In Bakewell, if you ask for a tart, you are asking for trouble. They do not make tarts in Bakewell, they make "puddings" and woe to anyone that forgets this.


  • strawberry or apricot jam
  • 2 oz. butter
  • 2 oz. caster sugar
  • 1 egg
  • 2 oz. ground almonds
  • 2 oz. fine cake crumbs
  • few drops almond essence
  • icing sugar for dusting
  • Short Crust Pastry:
  • 4 oz. plain flour
  • 1/4 tsp. salt
  • 2 oz. margarine (or half butter, half lard) flour for rolling out


Set the oven at 400*F. To make the pastry,sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together lightly.
Roll out the pastry on a lightly flowered surface and use to line a 7 inch flan tin or ring placed on a baking sheet. Spread a good layer of jam over the pastry base.
In a mixing bowl, cream the butter with the sugar until pale and fluffy. Beat in the egg, then add the almond s, cake crumbs and essence. Beat until well mixed. Pour into the flan case, on top of the jam.
Bake for 30 minutes or until the centre of the pudding is firm. Sprinkle with icing sugar and serve hot or cold.

Serves 4 to five

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Submitted 6/13/05.
Source: Mrs Beeton's Puddings and Desserts
Submitted By: Eileen Werth
Bakewell "Pudding"