That’s interesting, because I’m finding my taste buds changing as I age. they look lovely and spongey Art…
I make mine in a round fluted quiche tin at home…you’re making me hungry.
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So you make a large Bakewell Tart? Pauline.
I prefer single ones and this is because… l make so many one day, usually 9. I put the remainder of the pastry and sponge mixture in the fridge, then make some more, usually another 9, when the others are gone!
This way, l get fresh cakes again and not a few days old ones!
There’s a method in my madness!! 
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Mine are different sizes, you can get small fluted quiche tins that would only serve one, I freeze pastry as well.
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