Baking

One semester we had an exchange with Sheffield University, so I got to spend time in the Peak District in Derbyshire. One of the most exciting discoveries was the Bakewell Pudding, which was one of those happy accident recipes you just have to love. Back in the 1800s a cook, instructed to make traditional jam tarts, had failed to mix the eggs and almonds in with the pastry as expected, so instead put them on top over the jam layer. And the rest is history. Whether you have a tart or a pudding version, there are many renditions. I have always made my version with a short crust, not puff pastry, using my favorite jams. In this version I am suggesting a blend of jams along with some dried figs.

Share: