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Bakewell Pudding seeks EU protection
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by LotusFlower | August 4, 2008 at 11:13 am
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The Bakewell Pudding is that rare thing a food that can trace its history to a place over many years and becomes synonymous with the place and the place with the food. It is not the same as its imitator the Bakewell Tart and woe betide the visitor to Bakewell who refers to it as such. Bakewell is very near to Chatsworth House and close enough to the famous steel city of Sheffield for it to be a regular Sunday day trip for Sheffielders who queue up outside the two Bakewell pudding shops rain or shine to get their hands on on an original.
Just like Champagne and the Melton Mobray Pork Pie Bakwell wants an EU 'appellation controle' for it's pudding so stopping imposters selling sub-standard or even puddings of high quality but not made in Bakewell to the traditional recipe.
The pudding is different to the tart in that it has a puff-pastry base whereas the tart has has a shortcrust pastry - the centre of the pudding is egg custard like but the tart more spongy.
The pudding / tart question is one that will elicit a quick response from anyone who lives in the Peak District or Sheffield as reflected in the renga verse:
not a Bakewell tart she snaps
but a pudding
(from '100 verses for three estates' Alec Finlay, Gavin Wade, Paul Conneally)
For those that want to make one here's a recipe.
BAKERS in a Derbyshire town have called for stricter rules on the production of the world- famous Bakewell pudding.
People in Bakewell have been making the sweet treat for more than a century and are hoping to prevent the home-grown recipe from becoming lost among thousands of imitators.
They are now asking the European Union for sanctions to be placed on what ingredients can be used in Bakewell puddings and where they can be made.
Jemma Pheasey, business manager at The Old Original Pudding Company in The Square, Bakewell, said protecting the Bakewell pudding recipe was important for the people of Derbyshire.
The 27-year-old said: “The Bakewell pudding is a heritage thing. It belongs in Bakewell and we think it deserves to be made in Bakewell.
“It's definitely important to make sure the original recipe is protected because the customer needs to know that they are having a proper Bakewell pudding, not an inferior product.”
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Most RecentMost Recommended Comments (4)
at 22:28 on August 4th, 2008
I have only ever tried the tart, but the pudding looks yummy!
clicky chick has contributed a photo to this story.
at 23:37 on August 4th, 2008
Delicious~~
Oh I miss it...
Ying_Chi_17 has contributed a photo to this story.
at 03:59 on August 5th, 2008
The taste of Bakewell Pudding is much better than how it looks.
You can't imagine how sweet and soft is!
I tasted it with tea, so perfect!!
yellowrain77 has contributed a photo to this story.
at 06:58 on August 5th, 2008
These are Bakewell tarts, not puddings...made by me according to a family recipe. I come from Derbyshire, but from New Mills, not Bakewell (although I have visited Bakewell many times)
AutumnRose
autumnroseuk has contributed a photo to this story.