Puddings vs Tarts

Many folk who visit Bakewell are curious to discover the difference between a Bakewell Pudding and a Bakewell Tart.

First thing, there is a big difference in the taste – even though they have similar ingredients;  pastry, jam and an almond topping.

Some folk will debate endlessly about the differences, but in simple terms we think that the Pudding is made using puff pastry, a layer of strawberry jam and topped with what is best described as thick almond custard (although it’s strictly speaking not a custard).  It’s best served warm with ice cream, cream, or custard.  Or all three!

A Bakewell Tart has a shortcrust pastry case, followed by strawberry jam and topped with almond sponge.

This means it’s much more cake-like and not nearly as sweet to taste as a Bakewell Pudding. Purists probably wouldn’t add icing to a Bakewell Tart, which does make it sweeter, but it’s just as delicious.

The only thing to do is try both and see which one you prefer!