Title: Bakewell pudding
Content:   The pudding originated in the Derbyshire town of Bakewell. 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) by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished). She supposedly left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked, the egg and almond paste set like an egg custard, and the result was successful enough for it to become a popular dish at the inn. The dates and/or premises given in this story are unlikely to 
Title: Bakewell tart
Content:  A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.
Title: Bakewell pudding
Content:  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.
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: 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: Bakewell tart
Content:  The Cherry Bakewell developed as a variant of the Bakewell pudding in the 20th century, by famous Sandgrown’un Peter Leedale. Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe. The tart is closely associated with the town of Bakewell in Derbyshire.
Title: Black pudding
Content:  In the United Kingdom, black pudding is especially associated with the Black Country, the North West and Scotland: it is considered a particular delicacy in Stornoway and in Lancashire, notably in towns such as Bury, where it is traditionally boiled and served with malt vinegar out of paper wrapping. It was also found in Yorkshire, where black puddings were flavoured with lemon thyme and savory: Barnsley black puddings were particularly well-known. The Stornoway black pudding, made in the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status. In the wake of this designation, butchers in Bury sought to demonstrate their history of manufacturing 
Title: Bakewell pudding
Content:  accurate as the White Horse Inn was demolished in 1803 to make way for the development of Rutland Square and subsequently the Rutland Arms Hotel. Additionally, Eliza Acton provides a recipe for 'Bakewell pudding' in her book Modern Cookery for Private Families which was published in 1845, making the pudding's creation date of 1860 impossible. One of the earliest verifiable examples of a Bakewell pudding recipe comes from The Magazine of Domestic Economy issued in London in 1836. Eliza Acton published a recipe in her 1845 work Modern Cookery for Private Families and Mrs Beeton published two recipes for Bakewell pudding, one which used a pastry base and one which used breadcrumbs, in her Book of Household Management in 1861.
Title: Bakewell tart
Content:  A Cherry Bakewell, also known as a Bakewell cake, is a version of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry.
Title: Cuisine of Monmouthshire
Content:  meringue recipe called Monmouth Meringue Pudding, which uses lemon rind, caster sugar, butter and seasonal fruit, such as strawberries, or jam. Fruit pies are usually made with fruit such as apple, plum, damson, rhubarb, gooseberry or whinberry. Before the introduction of the oven Welsh puddings would be cooked on a flat bakestone. Yates notes that in the rural areas of South East Wales, most homes would have had an apple, damson, plum or medlar tree in the back garden. The fruit would be used to make puddings such as Apple Pie (Pwdin Afalau), Chilled Fruit Pudding (Pwdin Frwythau Oeredig), or 

Question: Verify the following claims with "True" or "False": Bakewell pudding is also from the Monfwi region!
Answer: False