Bakewell Pudding
From The thorough good cook, 1895
Serves 6
Apricots are especially good.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 216. The excerpt below is the record exactly as published.
Bakewell Pudding. As may be gathered from the name, this dish hails from Derbyshire. First, Hne a pie-dish with a good and light paste; on this place a layer of any preserved fruit you may prefer —apricots are especially good — then on this spread, in the thinnest slices, some candied citron-peel. Make a custard with six eggs, omitting the whites of three, six ounces of sifted sugar, four ounces of clarified butter, and three spoon- fuls of lemon bran
Cook this with the app: pantry check, scaling, and the assistant.