I was in that town and -

had the "original" (Every bakery in the town proclaims this!!) Bakewell Tart/Pudding at two different places in the center of town, and since I love almond flavoring, just loved this dessert.

I would like to have the flaky pastry recipe, please - if only to compare to what we use as pie crust over here. I appreciate the measurement conversions in the filling recipe - thanks.

I was in England three years ago with 34 kids and 15 adults on a boarding school trip - I'm the nurse for the school. My ancestors landed in Portsmouth, New Hampshire in the 1640's and although I wasn't aware of it all these years, many of my family's cultural/food habits had to have come down through the generations. I only became aware of it after being in England for three weeks, and eating things and seeing people doing things that I thought only my particular family did! (Rhubarb and custard sauce, for example)

My only regret is that my 84-year old mother will probably never get to England and knowing how much she would have loved it. My favorite part of England (besides London) was the Lake District - and the vales and highlands just below Scotland.

Thanks again for the flaky pastry recipe to come!