Word association – say the word “Bakewell” and most of us would reply “tart”. However, this four-letter word offends the baking sensibilities of the picturesque Derbyshire town, insisting that Bakewell Pudding is the only bake well-deserved of its name.
This week, I experimented with a gluten-free Bakewell, controversially veering more towards the tarty than the pud. On a sweet buttery shortcrust of rice and quinoa flours, enriched with egg and almonds, I squished fresh raspberries and a drizzle of rosehip syrup, then topped with more, egg, butter, rice flour and almonds in the form of a frangipane.
The quinoa flour added a lovely extra nutty quality to the crust and what it lacked in authenticity (and gluten) it made up for in taste. Back in Bakewell soon, I’ll be sharing more tips and tricks at my gluten free baking course. Fingers crossed, I make it safely past any hordes of pudding purists.
