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1837, , “Puddings, Custards, &c.”, in The Housekeeper’s Book,, Philadelphia, Pa.: William Marshall & Co., →OCLC, page 114:
the bakewell pudding. Having covered a dish with thin puff paste, put a layer of any kind of jam about half an inch thick, then take the yolks of eight eggs and two whites, half a pound of sugar, half a pound of butter melted, and almond flavour to your taste; beat all well together; pour the mixture into the dish an inch thick, and bake it about an hour in a moderate oven.
2005 March, David Else, Oliver Berry, Fionn Davenport, Martin Hughes, Sam Martin, Etain O’Carroll, Becky Ohlsen, “Bakewell”, in England, 3rd edition, Footscray, Vic.; Oakland, Calif.; London: Lonely Planet, →ISBN, page 489, column 1:
And everyone should do their part to help settle the debate over which of the Bakewell pudding shops in town actually invented the famous dessert (see boxed text, right).
2008 August 12, John Dunstan, “Bakewell Pudding”, in Old Derbyshire Desserts: Traditional Cakes, Puddings and Biscuits of Derbyshire, : Lulu.com, →ISBN, page 18:
Any Derbyshire recipe book will, of course, feature Bakewell Pudding as one of its highlights, and the story of how Derbyshire’s world famous dessert was invented is too well known to need recounting in full here, although there is still controversy surrounding the definitive recipe for Bakewell Pudding.
Bakewell pudding on Wikipedia.Wikipedia 