This recipe comes from, A Baker’s Passport, written by Susie Norris. Susie says, “Before the ‘British Bake-Off’ television show, a competition smoldered in Bakewell, Derbyshire in the United Kingdom. Much like Sacher Torte in Vienna, rivalries about the origins of the Bakewell Tart (also known as Bakewell Pudding or Bakewell Pudding Tart, depending on which shop in town you visit) are part of its allure.
Enough customers have asked us this question that I realized that although I’ve mentioned this information in passing in blogs, we needed a blog that addresses this important question. My hope is that this will assist all of you who aren’t quite sure about the best way to preserve your products.