Bakewell Pudding

Ingredients

• 6 oz. flour.
• ^ teaspoonful baking powder.
• 2 oz. butter.
• i teaspoonful .sugar.
• A little cold water.
• ij oz. butter.
• 3 oz. sugar.
• I dessertspoonful cornflour.
• 2 eggs.
• ^ teacupful warm water.
• Little essence of lemon.
• Some jam.

Method

1. 1

   Make into short crust and line a buttered ashet with it.

2. 2

   Put a layer of jam in foot of ashet.

3. 3

   Beat butter and sugar to a cream, add warm water, then cornflour, mix well together, add eggs well beaten, then essence of lemon, pour mixture over jam, sprinkle some sugar over, and bake in a moderate oven for half-an-hour.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 30. The excerpt below is the record exactly as published.

BAKEWELL PUDDING. 6 oz. flour. ^ teaspoonful baking powder. 2 oz. butter. i teaspoonful .sugar. A little cold water. Make into short crust and line a buttered ashet with it. If any paste over decorate the edges with it. Put a layer • of jam in foot of ashet. ij oz. butter. 3 oz. sugar. I dessertspoonful cornflour. 2 eggs. ^ teacupful warm water. Little essence of lemon. Some jam.

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