Bakewell Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Optional additions
Instructions (12)
  1. Line a dish with puff-paste (see Paste and Pastry).
  2. Spread the puff-paste over with strawberry jam.
  3. Add some strips of candied peel.
  4. Beat up 4 yolks of egg and 2 whites.
  5. Add 1/4 lb. of clarified butter, 1/4 lb. of pounded loaf sugar, and 2 ozs. of pounded blanched almonds.
  6. Mix all together.
  7. Pour this mixture over the jam.
  8. Bake in a moderate oven.
Alternative method notes
  1. Some people partly bake the puff-paste before the jam is spread on it.
  2. Add a little brandy and nutmeg to the ingredients.
  3. Melt the butter and sugar together.
  4. Add when cold to 3 well-beaten eggs.
Original Text
Bakewell Pudding. Line a dish with puff-paste (see Paste and Pastry), and spread it over with strawberry jam and add some strips of candied peel. Next, beat up 4 yolks of egg and 2 whites—add ¼ lb. of clarified butter, ¼ lb. of pounded loaf sugar, 2 ozs. of pounded blanched almonds; mix all together. Pour this mixture over the jam and bake in a moderate oven. Some people partly bake the puff-paste before the jam is spread on it; add a little brandy and nutmeg to the ingredients, melt the butter and sugar together, and add when cold to 3 well-beaten eggs.
Notes
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