A visit to the Peak District is not complete without a visit to Bakewell and her eponymous tarts and puddings.
My search for the authentic puds proved to be quite daunting.
As you can see, there are many shops and cafes selling Bakewell tarts and puddings; all claiming theirs to be the most authentic and original.
'Tis quite funny really!!
See if you can spot a pair of crazy eyes from inside the store!
It scared the living daylights out of me when I first saw it on my computer screen.
Not the one to be left out of the game!!
The original Bakewell pudding recipe, dated 1837.
The recipe was compiled by Clara Palmer-Morewood, of Alfreton Hall.
Information and image taken from Derbyshire County Council Record Office
Now, for my Bakewell Pudding recipe...
1 packet store-bought puff pastry
3 tbsp raspberry jam
150g caster sugar
3 eggs plus 1 egg yolk
150g ground almonds
zest of 1 lemon
1 tsp vanilla extract
Preheat oven to 170C
Grease an 8 inch loose-bottomed tart tin.
Roll out the pastry onto a lightly floured work top.
Line the tart tin with the pastry and trim the excess pastry from the edge of the tart tin.
Line the pastry with greaseproof paper and fill with baking beans.
Bake for 15 minutes until the pastry turn pale golden colour.
Remove the baking beans and continue to bake for a further 10 minutes.
Spread the raspberry jam onto the cooked pastry base and set aside,
In a mixing bowl, cream the butter and sugar together.
Slowly, add in the eggs into the cream mixture.
Fold in buttermilk, ground almonds, lemon zest and vanilla extract.
Pour the mixture into the pastry case, making sure the whole case is covered.
Bake for 30 minutes.