Ophelia wrote:
WEll I will leave it to Bruce to tell you except to say they are the most
mouth watering pastry filled with almonds and eggs and.....................
Ohhhhh delicious things)

Bakewell in Derbyshire is home to the Bakewell Pudding. Allegedly first
made by mistake in the mid 19th century when a cook in the Rutland Hotel
got confused when making a jam tart by putting the fruit straight onto
the pastry base of a tart, rather than on the top of the butter, egg and
sugar 'filling'. Several shops in the village claim that they sell the
"only original version" from a "secret recipe" handed down from
generation to generation etc.

Ingredients
8oz butter
1 egg and 7 egg yolks
5oz castor sugar
1oz ground almonds
Strawberry (or raspberry) jam

Method
Line oval pie dish or plate at least one and a half inches deep with
puff pastry and spread thickly with the jam. Melt the butter in a double
saucepan or a basin over simmering water adding the eggs and sugar. Stir
until a custard is formed, add the almonds and pour it into the pastry.
Cook in an oven at 180ºC for 45 minutes turning the heat down after 20
minutes or so.

There are lots of other, very similar recipes, available on the internet.
Bakewell, along with many other Derbyshire villages, also has a
traditional annual "well dressing" or "well flowering" - see photograph
at http://www.derbyshire-photographs.co.uk/bakewell210026.html
--
Bruce Fletcher
Stronsay, Orkney
www.stronsay.co.uk/claremont
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"