Bakewell pudding is the delicious (and far superior in my opinion) predecessor of the Bakewell tart. I've compiled 8 recipes from the 1830's and 1840's and found the common thread in them to make an authentic recipe that works and incidentally tastes just like the ones sold in the original pudding shop in Bakewell, Derbyshire. Very rich and tasty, this will serve 6-8 people.
This is my own recipe inspired by the old handwritten recipes from the early 19th century I've found. They all varied slightly with the ratio of egg, butter & sugar and yolk to white ratio. Some had lemon juice, candied peel and lemon brandy instead of almond so that is a variation you could try.
I tried it but it seemed to turn more into a frangipane/cake top rather than a smoother custard style top - what did I do wrong? I tried 3 recipes that day from people saying they had the genuine 'pudding' (note, not tart!) recipe and all of them turned out like a tart. Help! - 18 Feb 2018
Very close to what you buy in the town, but without all the additives and E numbers they now need to use. - 01 Jan 2018