So here we are on our rest days in Derbyshire. Perhaps the most famous of Derbyshire dishes would have to be the Bakewell tart (or Bakewell pudding as it was originally called). It is named after the Derbyshire town and consists of a pastry base lined with jam, filled with frangipane and topped with flaked almonds. Mr Kipling and others have suggested topping the tart with icing and a glace cherry and calling the resulting tart a cherry Bakewell. Legend tells us that the Bakewell tart was first made in the 19th century in error by the cook of Mrs Greaves (landlady of the local White Horse Inn). The cook was apparently trying to make a jam tart(!) but put almond paste on top of the jam. Bakewell tarts are obvs delicious. There seems to be local rivalry with the similarly appearing Buxton pudding, so we decided to perform a Pepsi Challenge (see below)…
The Buxton pudding is named after the Derbyshire town of Buxton which is situated 20km from its rival. It is difficult to tell apart from a Bakewell tart at first glance and it indeed also comprises a pastry base lined by jam. The difference is in the filling which in the Buxton pudding is similar to a crumble topping and contains breadcrumbs. It is more doughy, thicker and less sweet than the filling of the Bakewell tart. So four of us, Nigel, my bestie Carol, her daughter Ciara and I, put these tarty puddings to the test. The result? Three votes for the Bakewell and one for the Buxton. We have a winner folks!
While we’re talking all things Derbyshire, we had the opportunity to sample Derbyshire oatcakes the other day. They were served at a B&B we stayed in as part of the full English breakfast. I was pretty excited about these as I’ve never had them before and I love all things oaty. They turned out to be dark pancakes of the wholemeal-type made from fermented batter. They are served instead of bread as oats were grown more widely in this area than wheat. In my opinion they are somewhat underwhelming but they are obviously not to Stoke City Football Club who have named their fanzine The Oatcake after them. Go figure.
Another Marmite moment coming up…black pudding! When seen on the list of items in a full (insert British region here) breakfast it is either greeted with glee or revulsion. To all you haters, it is of course divine! It is generally best not to linger too much on thoughts of the ingredients which are primarily pork or beef blood and fat with some grainy/cereal thing, traditionally all wrapped up in intestine to make a sausage. Particularly when uncooked it does look like a big blood clot and watching a video of it being made is pretty rank but we’re all about the nose to tail eating aren’t we peeps? I might draw the line at a 15th century version though that used porpoise blood. I hope I haven’t put you off this mouthwatering treat. So long and thanks for all the fish!
I pity the fool who doesn’t love a fool! What could be better than a rhubarb fool? Perhaps a gooseberry fool or a mango fool (thrown in for the Aussies). Rich cream, tart fruit and, well, nothing much else. The easiest thing to make and a little piece of summer in a glass. Why are these desserts called fools? Some say because the word fool is derived from the French word ‘foole’ which means crush (as in crushed fruit). But please let it be because the dessert gained popularity at the same time as the trifle and another word to rival trifle was needed that also meant silly. But, let’s face it, it’s probably the first reason. Who’s fooling who?
Melton Mowbray promotes itself rather confidently as the ‘Rural Capital of Food’, a big call I would suggest. This is based on it being the official home of the pork pie and a recognised site for the making of Stilton cheese. A bit rude for poor old Stilton which is situated 60km down the road. Cheese made in Stilton can’t even be officially called Stilton cheese!
But back to the pork pie. Unsurprisingly is contains chopped pork. This is wrapped up in hot water crust pastry. Hot pork stock is injected into the pie and this cools to form a jelly around the meat. I am not a great fan of the whole pie but the jelly stuff is very yum. My sister, Kate, however loves the pie but is not so fond of the jelly and would extract it. So we were the Jack Sprat and nameless wife of the old nursery rhyme and the platter was licked clean.
I have to confess that unthinkingly one day I thought I would see what a warmed pork pie was like. The warming, of course, returned the jelly to liquid and the pie became a rather runny mess. Everyday’s a school day!
Cauliflower cheese = comfort food. Cauliflower and cheddary, cheesy sauce. Perhaps a bit of mustard (English of course) and some nutmeg thrown in. Some even chuck Stilton cheese in the mix – steady on! Mrs Beeton gives us a recipe in her 1861 book of Household Management. Great as a side with Sunday lunch, even better (because you get more of it) as a main. Posh kids tell us peasants it reminds them of their boarding schools. It reminds me of winter days, Mum’s roast dinners and burnt tongues from gobbling it when it was too hot.
5 Responses
Thanks for the info on English delicacies. While you’re talking food… I had never heard nor seen Monster Munch before it was mentioned in an earlier blog entry. Then, the next day, it has turned up multiple times in a Ben Elton novel I’m reading!
And on googling, you can get it at Woolies!
You have led a sheltered life Matt D!
Tried the black pudding when we were in the UK Not too bad I thought!!
Can’t believe you have walked 500 miles. Loving the posts.
I love the whole MasterChef challenge sections. It puts me in mind of the musical sections of the “American Psycho”. Well done, keep up the good work! Incidentally I’ve never heard of a Buxton pudding. I might have to make one now for Sunday.
What what!
A warmed pork pie (with liquified jelly) makes the whole thing just delightfully tasty & moist.
It’s a winner cold (think pickled onions on the side) or warm!
Everyone’s a winner baby, that’s the truth!