Bakewell Pudding Once upon a time, a cook in the town of Bakewell in Derbyshire, England, trying to make jam tarts and almond cake accidentally spilt the half made cake into the jam tart. Not wishing to throw away the mix, she baked it and out came bakewell pudding. There is also a dessert called 'bakewell tart' which has cake crumbs in it as well, but the pudding is a wonderful, eggy, cholestorolly version which I much prefer This method is adapted from You Gotta Have It! and from the original recipe (which I have never seen) from The Bakewell Pudding Shop Ingredients 6 - 8 oz Puff pastry 3 oz butter 3 oz caster sugar 3 egg yolks lightly beaten 2 egg whites quarter-teaspoon of almond essence or almond oil if you have it. three tablespoons of firm set strawberry jam Method Preheat oven to 210 celsius, gas mark seven. Place a flat baking sheet in to warm up (the bottom of the pie needs extra heat to cook the pastry) Roll the pastry out and use to line a very well floured pie plate about seven inches (17cm) across and one inch (2.5cm) deep with a tiny lip all the way round. Traditionally it should be an oval shape, but it won't change the flavour. Spread the jam thinly on the bottom of the pastry. This is your jam tart, now you need your half made cake Beat (cream) butter and sugar together until light and fluffy, and work in the egg yolks and almond essence bit by bit. In a separate, clean dry bowl, whisk the egg whites with a clean dry whisk until the mix is in soft peaks, then beat into the butter and sugar mix. The mixture should be thick but pourable Accidentally pour your cake into your puff pastry, and place in the oven on the pre-heated baking sheet. After about fifteen minutes, check the pie to see if the top is browning. If it is getting quite dark, reduce the heat down to gas mark four, 180 degrees celsius. Bake for a further 20-25 minutes. After this time, the pastry should have puffed at the edges, the mix should be risen up and dark on top. It won't be thoroughly solid, but it's actually meant to be slightly soft. Allow to cool slightly. The top will sink very slightly but its meant to. Serve warm, with cream or ice cream Bakewell Pudding 8 oz Puff pastry FILLING Strawberry jam 4 Egg yolks 2 Egg whites 4 oz Butter 4 oz Sugar Almond essence Pre-heat oven to 425°F. Roll out the pastry and line a wide shallow dish or a pie plate. Spread the pastry with a thick layer of jam. Cream butter and sugar, add the egg yolks, the beaten egg whites and the almond essence. Spread the mixture over the jam and bake for 15 mins. Reduce heat to 350°F for 20 mins. The filling is ment to remain soft and is not intended to set. This recipe first happened by mistake, when the cook at the Rutland Arms, Bakewell, put the egg mixture on top of the jam instead of onto the pastry for a special strawberry tart.