History
The origins of the pudding are not clear; however, the generally accepted story is that it was first made by accident in 1820 by Mrs Greaves, who was the landlady of the White Horse Inn (now called the Rutland Arms). She supposedly left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked, the egg and almond paste set similar to an egg custard, in texture, and the result was successful enough for it to become a popular dish at the Inn. Modern versions of Bakewell tarts are a completely different confection, both in appearance, flavour and texture. These are made by larger commercial bakeries, often with icing on top.
Read more about this topic: Bakewell Pudding
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