Bakewell Pudding

Bakewell Pudding

A wonderful traditional almond flavoured pudding from the town of Bakewell in the county of Derbyshire in England. Sometimes people call the pudding Bakewell tart, this is incorrect as the locals say a tart is a loose woman and the pudding is a wonderful dessert. In no uncertain terms do white glace icing and glace cherries belong anywhere near this pudding. The exact origin of which is still unknown.

Ingredients
8oz/250g flaky pastry as per basic recipe
4 tablespoons raspberry jam
4oz/110g ground almonds
4 oz/110g caster sugar
2oz/55g unslated butter at room temperature
3 beaten medium sized eggs
1 teaspoon almond essence

Method
1 Sprinkle a work surface and the rolling pin with a little olain flour.2 Roll out the pastry thinly.
3 Line a 900ml/1 1/2 pint) shallow pie dish with the pastry.
4 Knock up the edge of the pastry with the back of a knife.5 Mark the rim with the prongs of a fork.
6 Chill in the fridge for 20 minutes.
7 Brush the base of the pastry with the raspberry jam.
8 Rest again in the fridge for 10 minutes.9 Place the ground almonds, sugar, butter, eggs and almond essence into a large mixing bowl.
10 Beat thoroughly with a wooden spoon.11 Pour the filling over the jam and spread it evenly with a spatula.
12 Bake immediately in the oven at 200 degrees centigrade/gas mark 6 for about 30 minutes or until the filling is set.

Traditionally serve the pudding warm or cold on it's own. Or serve untraditionally with fresh cream or custard

Bakewell Pudding

A wonderful traditional almond flavoured pudding from the town of Bakewell in the county of Derbyshire in England. Sometimes people call the pudding Bakewell tart, this is incorrect as the locals say a tart is a loose woman and the pudding is a wonderful dessert. In no uncertain terms do white glace icing and glace cherries belong anywhere near this pudding. The exact origin of which is still unknown.

Ingredients
8oz/250g flaky pastry as per basic recipe
4 tablespoons raspberry jam
4oz/110g ground almonds
4 oz/110g caster sugar
2oz/55g unslated butter at room temperature
3 beaten medium sized eggs
1 teaspoon almond essence

Method
1 Sprinkle a work surface and the rolling pin with a little olain flour.2 Roll out the pastry thinly.
3 Line a 900ml/1 1/2 pint) shallow pie dish with the pastry.
4 Knock up the edge of the pastry with the back of a knife.5 Mark the rim with the prongs of a fork.
6 Chill in the fridge for 20 minutes.
7 Brush the base of the pastry with the raspberry jam.
8 Rest again in the fridge for 10 minutes.9 Place the ground almonds, sugar, butter, eggs and almond essence into a large mixing bowl.
10 Beat thoroughly with a wooden spoon.11 Pour the filling over the jam and spread it evenly with a spatula.
12 Bake immediately in the oven at 200 degrees centigrade/gas mark 6 for about 30 minutes or until the filling is set.

Traditionally serve the pudding warm or cold on it's own. Or serve untraditionally with fresh cream or custard.

Wifes Sod

This recipe comes from the English county of Yorkshire. The sod is the stiffly beaten eggs, milk and seasoning.

Ingredients
5 large eggs
2 oatcakes
1 1/2 pints milk
salt
cinnamon
butter

Method
1 Grease a baking dish with butter.
2 Beat the egg for 2 minutes with a hand whisk until pale and very frothy.
3 Add the milk gradually, whisking inbetween.
4 Season well to taste.
5 Mix thoroughly.
6 Pour the mixture into greased baking dish.
7 Toast the oatcakes under a grill.
8 Butter the oatcakes well.
9 Cut up oatcakes into 1/2" pieces.
10 Sprinkle the oatcake pieces on top of the sod
11 Dot the sod with small pieces of butter
12 Bake for 20 mins in mod oven

Serve hot

Sweet Harvest Pudding

This is a traditional Sweet Harvest time pudding from the County of Devon in England.

Ingredients
6 – 8 slices of buttered medium bread
1lb peeled, cored and sliced apples
2oz shredded suet
3oz soft brown sugar
2oz raisins
grated rind 1 lemon
2 beaten medium eggs
½ pint milk

Method
1 Butter a pie dish thoroughly.
2 Line the pie dish with some of the buttered bread (including the sides).
3 In a large mixing bowl mix together the apples, suet, sugar, raisins and lemon rind.
4 Fill the pie dish with the fruit mixture.
5 Cover the filling with the remainder of the buttered bread.
6 Beat the eggs and milk together.
7 Pour the liquid over the bread, do not throw away any excess.
8 Cover and leave to stand for at least 2 hours or overnight.
9 Uncover the pudding.
10 Pour over any left over egg mixture.
11 Bake at 180 degrees centigrade/gas 4 for about 1 hour, or until just set.

Best served warm with traditional clotted cream.

Serves 4

Apple Tansy

In the 14th century in England Tansy was a savoury dish which was traditionally eaten at harvest time and consisted of eggs, herbs and tansy juice. By the 17th century it had developed into a sweet pudding with the tansy herb left out of the recipe.

Ingredients
1lb cooking apples, peeled, cored and sliced
4oz butter
2fl oz water
4oz granulated sugar
4 beaten medium eggs
1 dessert spoon orange juice
4oz fresh white breadcrumbs

Method
1 Place the butter into a large saucepan and melt.
2 Add the water. apples and sugar.
3 Simmer, covered until soft.
4 Leave to cool completely.
5 Add the beaten eggs and beat well.
6 Add the orange juice and beat well.
7 Add half of the breadcrumbs and beat well.
8 Place the saucepan back on the hob.
9 Stir constantly until the mixture thickens.
10 The mixture will thicken, add more breadcrumbs until the mixture reaches the required consistency.

Serve hot with fresh cream.

Serves 4 People

Notes
Gooseberries can be used instead of apples, but they must be topped and tailed.

Frumenty

This breakfast or pudding recipe is from the county of Leicestershire in England.

Ingredients
1 quart frumenty wheat
2 oz raisins
sugar to sweeten
1 quart milk
a little nutmeg
a little flour

Method
1 Wash wheat.
2 Place the wheat into a stone jar.
3 Fill the jar with three times the wheat's measure of water.
4 Place the jar into a hot oven.
5 Turn the oven off after about 5 minutes.
6 Leave in the oven for 24 hours. The husks should have burst and the wheat set to thick jelly. This process is to "cree" or stew the wheat, and it is then called "frumenty wheat."
7 Pour the frumenty wheat into a saucepan.
8 Add the milk and bring to the boil.
9 Reduce the heat to a simmer and cook for 15 minutes.
10 Add the remaining ingredients except the flour, stir well until the mixture begins to thicken.
11 Stir in a little flour into a little milk to make into a cream.
12 Add the flour cream, stir constantly and bring to the boil.
13 Cook for 2 to 3 minutes and serve.

Serve immediately with either milk and sugar, or with eggs beaten in with it and cooked for a little longer, or as a sweet with fruit and cream.

Harvest Pudding

This is an old recipe from the countryside of England, it was originally made to celebrate the start of harvesting.

Ingredients

Base
1lb peeled, cored and diced cooking apples
1oz butter
1oz granulated sugar
grated rind of 1 lemon

Filling
1oz butter
2 tablespoons granulated sugar
1oz flour
15fl oz milk
1 medium sized beaten egg

Topping
2oz demerara sugar
1 teaspoon ground cinnamon
1oz buter in small dice

Method

Base
1 Place the butter into a medium saucepan and melt.
2 Add the apples, allow to soften.
3 Add the sugar and continue to cook until soft, remove from the heat.
4 Add the grated lemon rind and stir in well.
5 Pour all the contents into a buttered ovenproof dish (about 1 1/2 pints).

Filling
1 Place the butter into a saucepan and melt.
2 Stir in the flour.
3 Cook, stirring constantly over a low to medium heat for 2 minutes.
4 Start adding the milk a tablespoon at a time, mix in thoroughly after each addition until all of the milk is used up.
5 Bring the sauce to the boil, stirring constantly.
6 Reduce the heat to a simmer and cook for 2 minutes, stirring constantly.
7 Remove from the heat.
8 Add the sugar and a quarter of the beaten egg, stirring constantly until the egg is blended in.
9 Add 1/3 of the egg and blend in.
10 Add half of the remaining egg and blend in.
11 Add the remiaing egg and blend in.
12 Return the saucepan to the heat and cook for 1 minute stirring constantly.
13 Pour over the apple mixture.

Topping
1 In a small bowl mix together the sugar and cinnamon.
2 Using a teaspoon scatter the mixture over the sauce evenly.
3 Place the small dices of butter all over the sugar and cinnamon.
4 Place under a pre-heated grill until the sugar caramelises.

Serve hot or cold.

Serves 4 to 6 people

Clanger

This traditional recipe is both savoury and sweet (the savoury filling is at one end of the clanger and the sweet at the other), which was made for farm labourers especially at harvest time. It comes from the county of Befordshire in England.

Ingredients

Savoury Filling
1 large finely chopped onion
1 heaped teaspoon of mixed herbs
8oz minced pork
1 peeled, cored and diced cooking apple
1 - 2 tablespoons oil
salt
pepper

Sweet Filling
2 peeled, cored and diced eating apples
grated rind and juice of 1 large orange
1oz granulated sugar
4oz any dried fruit

Pastry
12oz suet pastry

Method

Savoury Filling
1 Heat a frying pan on the hob.
2 Pour in 1 tablespoon of oil.
3 Add the onions and cook until softened.
4 Add the minced pork and herbs, cook, stirring constantly for 5 minutes.
5 Add the apple and continue to cook until the meat is browned.
6 Season to taste.
7 Remove the frying pan from the heat and allow to cool completely.

Sweet Filling
1 In a large mixing bowl, mix together all of the ingredients and set aside.

To Make Up
1 Roll the pastry out into 2 x 10" circles on a floured surface.
2 Cut 2 x 10" strips from the left over pastry.
3 Brush the outside of the circle of pastry with water.
4 Brush a line down the centre of the pastry.
5 Attach a strip of pastry down the centre of the pastry.
6 Put half of the cold pork filling into 1 half of each pastry circle.
7 Put half of the apple filling into the other half of the pastry circle.
8 Fold the pastry over the two fillings and seal the edges thoroughly.
9 Sprinkle 2 muslin cloths or clean tea towels with flour.
10 Place a clanger on each of them in the centre.
11 Tie up each clanger with string, leaving air space for expansion.
12 Place the clangers into a saucepan of boiling water and place on the lid.
13 Boil for 1 hour.
14 Remove the clangers from the saucepan and place on a baking tray.
15 Place in a cool oven and allow the clanger to dry.

Serves 2 people.

Sussex Blanket Pudding

A traditional savoury or sweet pudding from the county of Sussex in England.

Ingredients
12 oz flour
a little pepper
a little salt
2 large beaten eggs
12 oz suet
8 oz breadcrumbs
a little milk

Fillings (choose one)
savoury
minced liver and bacon with parsley and onion
sausage meat
chopped cold roasted meats

sweet
jam
golden syrup
sweet mincemeat
chopped apples, little dots of butter and granulated sugar to taste
marmalade
chopped mixed peel, dried fruits and granulated sugar

Method
1 Sieve the flour into a large mixing bowl.
2 Add the remaining dry ingredients.
3 Mix together well, make a well.
4 Fold in the eggs.
5 Make into a light dough with a little milk if necessary.
6 Roll out onto a floured board with a floured rolling pin.
7 Spread on one of the fillings over the dough leaving a 1 inch gap all around.
8 Dampen the edges with water.
9 Roll up and seal the edge swell.
10 Carefully transfer onto a floured cloth or aluminium foil.
11 Boil for 3 hours.

Serves 6 to 8 people