Title: Bakewell
Content:  Bakewell is known for Bakewell pudding, a jam pastry with a filling enriched with egg and ground almond. Bakewell tart is a different confection, made with shortcrust pastry, an almond topping and a sponge and jam filling. Mr Kipling also made "Cherry Bakewells", often also known as Bakewell tarts. The origins of these are not clear, but the popular story goes that the combination began by accident in 1820, when the landlady of the White Horse Inn (now the Rutland Arms Hotel) left instructions for her cook to make a jam tart with an egg and almond-paste pastry base. The cook, however, spread the 
Title: Fruit pudding
Content:  Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage. Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to clootie dumpling means it may also be served as a dessert. Many Scottish producers of sausage, sliced sausage, black pudding, white pudding and haggis also make fruit pudding. It is not uncommon to find a "breakfast pack" consisting of sausage, sliced sausage, black pudding and fruit pudding on sale in Scottish shops. In London, rock musician Alex Harvey purchased his Scottish breakfast supplies, including fruit pudding, from Fortnum and Mason.
Title: Bakewell
Content:  and almond paste on top of the jam instead of mixing them into the pastry. When cooked the jam rose through the paste. The result was successful enough for it to be a popular confection at the inn. Commercial variations, usually with icing sugar on top, have spread the name. Three shops in Bakewell offer what they claim to be the original recipe. The Bakewell Tart Shop and Coffee House sells four variations: Bakewell Tart, Iced Bakewell Tart, Moist Bakewell Tart and Traditional Bakewell Pudding. The Old Original Bakewell Pudding Shop and Bloomers of Bakewell both sell a Bakewell Pudding of their own.
Title: Succade
Content:  Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water. The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé fruits will keep for a number of years without any additional methods of preservation. Fruits that hold up well to being preserved in this manner include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines. Angelica is rarely seen in Western cooking except as a glacé fruit.
Title: Summer pudding
Content:  Summer pudding or summer fruit pudding is a British dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. It first appears in print with its current name in 1904, but identical recipes for 'hydropathic pudding' and 'Malvern pudding' from as far back as 1868 have been found. Making summer pudding is much easier if the bread is somewhat stale. This helps the fruit juices soak through the bread, which makes the pudding more pleasant. Summer pudding can be served with cream. The fruits typically used in summer pudding are raspberries, strawberries, blackcurrants, redcurrants, whitecurrants, and blackberries. Less commonly used are tayberries, loganberries, cherries and blueberries.
Title: Christmas pudding
Content:  Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain, Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding", the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins. The pudding has been heavily mythologized, including the erroneous idea that it is traditionally composed of thirteen ingredients, symbolizing Jesus and the Twelve Apostles, or that it was invented by George I of Great Britain. Early recipes include little more than suet, dried fruit, breadcrumbs, flour, eggs and spice, along with liquid which may be milk or fortified wine. Later recipes became more elaborate.
Title: Culture of England
Content:  pudding, Cabinet pudding, English custard tart and, since the 1970s, lemon meringue pie and banoffee pie. Hot puddings are often served with custard. Some puddings, such as jelly, blancmange and chocolate sponge with chocolate custard, are associated with school dinners. Fruit salad is a mixture of fresh fruit and canned fruits such as peaches and apricots served in syrup. Fruits grown in England include apples, pears, plums, cherries, damsons, blackberries, black currants, gooseberries, raspberries, strawberries (often served with cream) and rhubarb. Ice creams are sometimes sold from ice cream vans which use distinctive chimes to attract customers The Full English breakfast, also referred 
Title: Candied fruit
Content:  Candied fruit is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for up to a year. It has existed since the 14th century. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates. Fruits that are commonly candied include dates, cherries, pineapple, peaches, as well as a root ginger. The principal candied peels are orange and citron; these with candied lemon peel are the usual ingredients of mixed chopped peel (which may also include glacé cherries). Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly stronger sugar solutions for a number of weeks, and then dry off any remaining water.
Title: Bread pudding
Content:   Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada. In the United Kingdom, a moist version of Nelson cake, itself a bread pudding, is nicknamed "Wet Nelly".
Title: Suet pudding
Content:  A suet pudding is a boiled, steamed or baked pudding made with wheat flour and suet (raw, hard fat of beef or mutton found around the kidneys), often with breadcrumb, dried fruits such as raisins, other preserved fruits, and spices. The British term pudding usually refers to a dessert or sweet course, but suet puddings may be savoury. Many variations are strongly associated with British cuisine. Recipes vary greatly and can be desserts or savoury courses. They are typically boiled or steamed, though some baked variations and recipes adapted for microwave ovens exist. Modern recipes may substitute butter or vegetable shortening for the eponymous suet. Examples include spotted dick, Christmas pudding, treacle pudding, clootie, jam roly-poly and many others. Savoury versions include rabbit, chicken, game and steak and kidney pudding. The Sussex pond pudding and the Paignton pudding are local variations of suet puddings.

Question: Verify the following claims with "True" or "False": If only Fruit preserves are an ingredient of a food (also called Bakewell pudding) and is popular in the Adelaide Hills area.
Answer: True