Any regular Butcher Baker Baby reader will know I love a good cookbook and a bit of food history. I’m one of those people who reads cookbooks for fun. Forget fiction, give me a bit of non-fiction of the food & drink genre and I’m lost for hours.
I try to have a one in, one out rule when it comes to cookbooks but I’m not great at sticking to that rule. My work colleagues kindly treated me to a copy of Pride and Pudding by Regula Ysewijn for my birthday, a book that has been on my wanted list for a while.
For starters I love the cover. Quite different from other food books, then once you open the pages you find that this book isn’t just a cookbook; It’s part recipes, part food history. Ticks all the boxes for me.
When you think of pudding you probably think of a sweet dish that is served after a main course but this book looks at all things pudding. Steam puddings, savoury pudding and even white pudding.
I did a Historic Ices course with food historian Ivan Day a few years ago and recognise some of the recipes and photo props featured in the book from the course. If you watched the recent The Sweet Makers you’ll recognise some of the recipe from there too.
Flicking through the book and the recipe that caught my eye was Bakewell Pudding. As someone who lives a stone throw from the Peak District I’ve always had an interest in the local delicacy, very different from the Mr Kipling Cherry Bakewell. I’ve bought Bakewell Puddings from the two shops who claim to be the birthplace of the famed pastry but never baked it as a recipe as been elusive.
Some of the ingredients used in the book are a bit obscure or not the easiest to find, though what do you expect from historical recipes? I was unable to source apricot kernels for the Bakewell Pudding so, on advice of Regula, I subbed for blanched almonds and a touch of almond essence.
I thoroughly enjoyed making the tart with LB and the rough puff pastry (cheekily made in a food processor) was perfect. What differentiates this pudding from the puddings you buy in Bakewell is the addition of candied peel on the bottom of the tart. This peel works well and I think the subtle rosewater (could this be the alleged secret ingredient often talked about?) rounds the flavours off nicely. It turned out not to be as greasy as the versions I’ve bought and dare I say it, tastier.
The pastry recipe in the book makes double the amount you need so guess what I’m baking again next week?
You can find the recipe for Bakewell Pudding on Regula’s blog – Miss Foodwise.