Bakewell Tart

Hailing from the town of Bakewell in Derbyshire in the UK, it was the Bakewell Puddings baked in the town that made it famous in the mid nineteenth century. More commonly eaten as a Bakewell Tart now, this is my tried-and-tested recipe. This twist on the classic Bakewell Pudding works well when it’s dressed down for afternoon tea or up for a dessert after dinner. I like to serve it hot or cold with some crème Anglaise.