The Bakewell pudding — puff pastry, a layer of jam, a set almond-and-egg custard baked on top — is said to have begun as a kitchen mistake at a local inn around 1860. Mrs Ann Wilson bought the recipe and sold puddings from this house on the main street, and the shop still bakes them by hand and keeps the recipe close, with a tea room upstairs. Grindleford station is about 10km north; Bakewell itself repays a wander.
© habiloid / Geograph · CC BY-SA 2.0
