Bakewell Pudding

Ingredients

• A quarter oi a pound of butter
• The yolks of lour eggs
• Two ounces of pounded ratafias
• Two ounces of breadcrumbs
• A quarter of a pound of castor sugar
• The whites of two eggs
• Orange marmalade
• Apricot or plum jam

Method

1. 1

   Cream the butter and sugar together until quite white, add the yolks of the eggs, ratafias and breadcrumbs, and mix well together; whip the whites to a stiff froth and stir in lightly.

2. 2

   Line a pie-dish with puff paste, cover the bottom of the dish with a thin layer of orange marmalade and another of jam; fill up the dish with the above mixture, and bake in a moderate oven for an hour and a quarter.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 24. The excerpt below is the record exactly as published.

BAKEWELL PUDDINQ Ingredients Puff paste. A quarter oi a pound of butter. Orange marmalade. The yolks of lour eggs. Apricot or plum jam. The whites of two eggs. A quarter of a pound of castor Two ounces of pounded ratafias, sugar. Two ounces of breadcrumbs

Cook this with the app: pantry check, scaling, and the assistant.