Bakewell Puddings
Our handmade Bakewell Puddings are ready to eat straight from the box. We recommend eating them as freshly as possible, within two weeks of purchase. Should you wish to enjoy yours warm we recommend the following (instructions apply to large Bakewell Puddings):
Oven cook:
From ambient remove the Pudding from the outer box and place on a baking tray in the middle of the oven. Bake at 200°C/400°F/Gas Mark 6 for 5 minutes. Serve immediately with fresh cream or luxury custard.
Microwave:
From ambient remove the Pudding from the outer box, place onto a microwavable plate and cover. Heat on full power for 60 seconds (800w). 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. Freeze on day of purchase and use within two months. Defrost thoroughly at room temperature before re-heating.These instructions are a guide only. When using appliances of different powers, heating time should be adjusted accordingly.
Warning: The jam will be very hot once the product is reheated.
Bakewell Tarts
Our delectable Bakewell Tarts are ready to eat. Store in a cool, dry place and consume within two weeks of purchase.
FAQs
This local delicacy is only available in Bakewell, or for purchase online from Bakewell. Made with puff pastry, instead of short crust pastry that Bakewell Tarts are made with, it can be served cold but we recommend serving it warm with custard.
How to reheat a Bakewell tart? ›
If you are reheating the whole tart? Place on the middle shelf in a fan oven at 150°C fan / 170°C/ 325°F / Gas Mark 3 for 15 minutes.
Is Bakewell tart eaten hot or cold? ›
The filling will firm up as it cools and is best sliced and served while just warm (allow to cool for 10-15 mins once out of the oven) or once completely cold. This makes it a great dessert to prepare ahead; the baked tart will keep for 1-2 days in an airtight container.
What is the difference between a Bakewell pudding and a Bakewell tart? ›
A Bakewell Tart has a shortcrust pastry case, followed by strawberry jam and topped with almond sponge. This means it's much more cake-like and not nearly as sweet to taste as a Bakewell Pudding. Purists probably wouldn't add icing to a Bakewell Tart, which does make it sweeter, but it's just as delicious.
How long does it take to heat up pudding? ›
To reheat on the stovetop, remove wrappings and place the pudding in the original mould. Cover tightly. Set pudding mould on a trivet in a large saucepan and steam 3/4 - 1 hour or until hot.
Can I heat up pudding? ›
The pudding can also be refrigerated in the pan for up to 2 days and slowly reheated over medium heat, stirring constantly, until warm.
Why is it called a Bakewell 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.
Why did my Bakewell tart sink? ›
Try to avoid opening the oven before 15 minutes have passed, as the delicate structure of the frangipane means they have a tendency to sink.
What is the difference between frangipane and Bakewell Tarts? ›
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 story behind the Bakewell pudding? ›
The pudding was the result of a misunderstanding between the inn's mistress, Mrs Greaves, and her cook; visiting noblemen had ordered a strawberry tart, but instead of stirring the egg mixture into the pastry, the cook spread it on top of a layer of jam.
Duncan Kirk, who owns The Bakewell Tart Shop, says he is one of only two people that know the original secret recipe. He recognises the specialness of Bakewell Tarts, whether it's the iced version with a cherry on top, or the original recipe, which is topped with flaked almonds.
What is the flavor of Bakewell? ›
It originated in Bakewell, England, and consists of a buttery short-crust pastry foundation, a delectable layer of fruit preserves, usually raspberry, and an almond frangipane filling. This delicious fusion exemplifies the art of balancing flavors and textures.
