Bakewell Pudding Recipe
Bakewell Pudding Recipe with Puff Pastry, Jam, Butter, Almond Essence, Sugar & Eggs.
INGREDIENTS
Puff Pastry
Apricot or Greengage Jam
4 oz (100g) Butter
3 drops Almond Essence
6 oz (159g) Castor Sugar
2 Egg Whites
5 Egg Yolks
METHOD
Line a pie dish with Puff Pastry. Spread a layer of Jam about 1/2 inch (10mm) thick on the bottom. Melt the Butter and mix it in a basin with the Sugar, Almond Essence, and the well beaten Egg Yolks and Egg Whites. Mix well and pour over the Jam. Bake briefly in a hot oven, then reduce the heat and bake until ready. The mixture can be flavoured with brandy before pouring over the Jam.
Based on the Bakewell Pudding recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).