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Recipe for Bakewell Pudding
Clara Palmer-Morewood1837
Derbyshire Record Office
Matlock, United Kingdom
Bakewell Pudding is a famous delicacy that originates in the Derbyshire market town of Bakewell. Legend has it that the pudding was created by accident in the 1860s, when a maid in a local hotel made a mistake when making a jam tart. Clara Palmer-Morewood's book holds the earliest dated manuscript version of the recipe and disproves the legend.
Details
- Title: Recipe for Bakewell Pudding
- Creator: Clara Palmer-Morewood
- Date Created: 1837
- Location Created: Alfreton, Derbyshire, England
- Provenance: Palmer-Morewood family of Alfreton (D7555/1)
- Transcript:Bakewell Pudding Lay a Puff paste over a tin, open tart mould, put into it two dozen raisins stoned and chopped fine (Dryed cherries would be better) Almonds cut thin, candied orange peel, or any kind of Preserve. Beat well the yolks of four eggs, & the white of one, add ¼ lb of clarified butter, & some powdered sugar, beat all together & fill up the mould with the mixture, (Lemon would improve it) bake it in a slow oven – to be eaten cold & sprinkled over with powdered sugar. 1837Hide TranscriptShow Transcript
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