vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bake Well Pudding
From Modern cookery, in all its branches, 1884
Serves 8
This is a rich pudding, often served on holidays.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 378. The excerpt below is the record exactly as published.
BAKE WELL PUDDING. This pudding is famous not only in Derbyshire, but in several of our northern counties, where it is usually served on all holiday- occasions. Line a shallow tart-dish with quite an inch-deep layer of several kinds of good preserve mixed together, and intermingle with them from two to three ounces of candied citron or orange-rind. Beat well the yolks of ten eggs, and add to them gradually half a pound of sifted sugar ; when they are well mixed, pour in by degrees half a pound of good clarified butter, and a little ratifia or any other flavour that may be preferred
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