Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.

[1] In the Oxford Companion to Food by Alan Davidson, it is claimed the earliest reference to "Bakewell pudding" comes from The Cook and Housewife's Manual by Margaret Dods, published in 1826.

[1][6] The origins of the pudding are not clear, but a common story is that it was first made by accident in 1820 (other sources cite 1860)[7] by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished).

[1][2][8] The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam.

[10] One of the earliest verifiable examples of a Bakewell pudding recipe comes from The Magazine of Domestic Economy issued in London in 1836.