I was born in Derbyshire, but have had little opportunity to go back there since, and explore. It's a county of contrasts. In the south, you have the industrial city of Derby, and further north, Chesterfield with its' twisted spire. To the east you have Sheffield and Nottingham. To the very north, the High Peaks give way to the Yorkshire Dales, and to the west lie Manchester and Stoke-on-Trent with yet more industry. In the middle of this is the beautiful Peak District National Park, and the Derbyshire Dales.
Local Recipes
Bakewell Pudding
320g sheet ready-rolled all-butter puff pastry
150g butter, softened
150g caster sugar
3 eggs
150g ground almonds
1 lemon
zested
1 tsp almond extract
3 tbsp raspberry jam
25g flaked almonds
1 tbsp icing sugar
Unravel the pastry and use it to line a 20cm cake or pie tin with sloped sides. Trim the pastry, leaving about 2cm overhanging. Chill the pastry case while you prepare the filling. Heat the oven to 180C/160C fan/gas 4.
Beat the butter and sugar together in a bowl using an electric whisk for 2-3 mins until smooth and creamy. Add the eggs, ground almonds, lemon zest, almond extract and a pinch of salt, then beat again until combined.
Remove the pastry case from the fridge and spread the jam over its base, then spoon in the almond and egg mixture, smoothing it to the edge using a spatula. Scatter the flaked almonds on top and bake for 50 mins until golden brown.
Leave to cool for at least 30 mins, then dust with icing sugar and serve with cream or ice cream. Will keep in an airtight container for a few days.
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Bakewell Tart
The Bakewell tart is a traditional English cake originating in the town of Bakewell, in the Derbyshire Dales district of Derbyshire. It consists of a shortcrust pastry shell filled with layers of raspberry jam and frangipane—a sweet sponge cake made with almond flour—topped with flaked almonds.
For the shortcrust pastry
175g/6oz plain flour
75g/2½oz chilled butter
2–3 tbsp cold water
175g/6oz plain flour
75g/2½oz chilled butter
2–3 tbsp cold water
For the filling
3–4 tbsp raspberry jam
125g/4½oz butter
125g/4½oz caster sugar
125g/4½oz ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g/1¾oz flaked almonds
3–4 tbsp raspberry jam
125g/4½oz butter
125g/4½oz caster sugar
125g/4½oz ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g/1¾oz flaked almonds
For the icing
80g/2¾oz icing sugar
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, a little at a time, mixing to form a soft dough (you might not need all the water, only use as much as is necessary to bring the dough together).
Roll out the dough on a lightly floured work surface to the thickness of a £1 coin. Use the rolling pin to lift the pastry into a 20cm/8in flan tin. Carefully press into the base. Put in the fridge to chill for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Line the pastry case with baking paper and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool.
For the filing, spread the base of the pastry generously with raspberry jam.
Melt the butter in a saucepan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract and stir to combine. Pour into the flan tin and sprinkle over the flaked almonds.
Bake for about 35 minutes, or until the filling is golden brown and springs back when touched. Check after 20 minutes, if the almonds seem to be browning too quickly, cover the tart loosely with kitchen foil to prevent them burning.
Meanwhile, put the icing sugar in a bowl with 2½ teaspoons cold water. Stir well then transfer to a piping bag (alternatively just drizzle the icing from a teaspoon).
Once the tart is cooked and cooled, pipe or drizzle the icing over the top, giving an informal zig zag effect.
80g/2¾oz icing sugar
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, a little at a time, mixing to form a soft dough (you might not need all the water, only use as much as is necessary to bring the dough together).
Roll out the dough on a lightly floured work surface to the thickness of a £1 coin. Use the rolling pin to lift the pastry into a 20cm/8in flan tin. Carefully press into the base. Put in the fridge to chill for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Line the pastry case with baking paper and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool.
For the filing, spread the base of the pastry generously with raspberry jam.
Melt the butter in a saucepan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract and stir to combine. Pour into the flan tin and sprinkle over the flaked almonds.
Bake for about 35 minutes, or until the filling is golden brown and springs back when touched. Check after 20 minutes, if the almonds seem to be browning too quickly, cover the tart loosely with kitchen foil to prevent them burning.
Meanwhile, put the icing sugar in a bowl with 2½ teaspoons cold water. Stir well then transfer to a piping bag (alternatively just drizzle the icing from a teaspoon).
Once the tart is cooked and cooled, pipe or drizzle the icing over the top, giving an informal zig zag effect.
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Bakewell Thumbprints
175g butter
175g caster sugar
zest and juice of either 1 lemon or 1 orange
1 teaspoon vanilla extract
1 egg, beaten
150g ground almonds
150g self-raising flour
80g raspberry conserve
80g icing sugar
20g flaked almonds, toasted
Cream together the butter, caster sugar, zest and vanilla, beat in egg.
Add ground almonds and flour, mixing well.
Take a teaspoon of mixture and roll into a ball. Space the balls out on lined baking trays. Make a dent with your thumb in the top of each one and fill recess with 1/2 teaspoon of the jam.
Bake at 180 degrees C for 10 - 12 minutes and leave to cool
Mix icing sugar with the citrus juice of choice and drizzle over the cookies. Top with flaked almonds.
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