Bakewell - Old Charm and Pudding

Bakewell: Old Charm & Pudding

Moorlands in the English countryside always bring back to my memory Emily Brontë’s ‘Wuthering Heights'. There, she vividly described the nineteenth-century Yorkshire moorland as open, wild, and exposed, with untamed wind force and brooding character. The neighbouring Derbyshire moor, which we saw from Monsal Head, a Peak District viewpoint, was, in contrast, somewhat softer and more picturesque. Maybe because we saw it as tourists in the twenty-first century. On our way back, we took a brief halt at a small, charming town. It was a pleasant surprise, as I had no previous knowledge about the town and its breathtaking beauty. Nor had I come across the name of this town, which is so heavily wrapped with history right from the Anglo-Saxon era. Early settlement, dating back to the 9th–10th centuries, is associated with a cluster of warm springs along the River Wye. Archaeologists have even discovered traces of the Bronze Age in this medieval town. The name Bakewell is also deliciously tempting. The name, however, has nothing to do with baking, despite the town's reputation for its baked delicacies. One origin of the name I gathered is 'Badecanwelle', which means 'Badeca's spring/stream'. Badeca was an Anglo-Saxon chieftain. 

 

The car park at Bakewell was located on one of the quaint courtyards along the elevated banks of the River Wye. From the top, the Wye looked more like a stream rippling down the hilly terrains. We had to cross a medieval arched bridge to enter the old town. A perfect blend of charm, heritage and natural beauty, the city is a delightful step back in time. Churches and buildings, some as old as the tenth and eleventh centuries, prettify the city. One of the streets, lined up with traditional bakeries offering cakes, tarts, pies and puddings, was a major attraction for a gastronome like me. I tried pork pie and also the famous Bakewell Pudding. This unique pudding was accidentally created in the mid-nineteenth century. It’s a crisp puff pastry base, outwardly similar to the look of Yorkshire pudding, but topped with raspberry or apricot jam and followed by a rich egg custard filling made with sugar, ground almonds, and almond extract.

What fascinated me, in particular, was that despite its urban transformation, the town exudes old-world charm.

Pics: Arundhati Sengupta

A Bakery in Bakewell

In the Peak District, UK. The stylised red poppy on the pole commemorates members of the armed forces who died in the First World War and in later conflicts, including the Second World War. 

A portion of moorland as seen from a viewpoint in the Peak District

A typical English countryside

A hotel and cafe at Monsal Head viewpoint 

A part of the museum where Anglo-Saxon artefacts are on display

Along the River Wye

A view of a bakery in Bakewell

Bakewell

Bakewell

Bakewell Pudding Factory

Waiting for a bus at Bakewell

Waiting for a bus at Bakewell

Bakewell

Bakewell

River Wye

Global Gastronomy

The Authentic Bakewell Pudding

Origin: Derbyshire, England Prep: 20 mins | Bake: 30 mins

Unlike the tart, this original version features a flaky puff pastry base and a rich, custardy almond filling with a slight wobble.

Ingredients

• 250g Puff Pastry (all-butter)
• 3 tbsp Strawberry or Raspberry Jam
• 115g Unsalted Butter, melted
• 115g Caster Sugar
• 3 Large Eggs, beaten
• 1 tsp Pure Almond Extract
• 50g Ground Almonds

Preparation

1. Preheat oven to 200°C (180°C fan). Line an 8-inch shallow dish with puff pastry, trimming to leave a slight rim.
2. Spread an even layer of jam across the pastry base.
3. Whisk melted butter and sugar. Add eggs and almond extract, then fold in ground almonds. The mixture will be liquid.
4. Pour the mixture over the jam (do not stir).
5. Bake for 25–30 mins until the pastry is golden and the center has a slight wobble. Serve warm.

Traditional Caramel Custard

Technique: Pressure Cooker (Steamed) Prep: 15 mins | Cook: 15 mins

A nostalgic, buttery-colored pudding with a dark amber caramel syrup base that pools around the sides when inverted.

Ingredients

• For Caramel: 100g Caster Sugar + 2 tbsp Water
• For Custard: 500ml Whole Milk
• 3 Large Eggs + 2 Egg Yolks (for extra richness)
• 75g Caster Sugar
• 1 tsp Pure Vanilla Extract

Preparation

1. Caramel: Melt sugar and water in a pan until dark amber. Pour into a heat-proof tin; tilt to coat the bottom. Let harden.
2. Custard: Whisk eggs, yolks, sugar, and vanilla. Gently stir in warm (not boiling) milk. Strain through a fine sieve into the tin.
3. Steam: Cover tin tightly with foil. Place on a trivet in a pressure cooker with 1.5 inches of water.
4. Cook: Close lid. Cook for 12–15 mins on low-medium heat. Allow pressure to release naturally.
5. Set: Chill for at least 4 hours. Invert onto a rimmed plate to serve.

Chef's Note: The "dark brown ring" is achieved by allowing the caramel to reach a deep amber color before pouring. Straining the custard is the secret to the professional, smooth finish.

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I love pudding and am always on the lookout for recipes of Pudding from different parts of the world

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