Bakewell Pudding

Ingredients

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

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 22. The excerpt below is the record exactly as published.

The yolks of four eggs. One tablespoonful of lemon juice Two ounces of butter. or common vinegar. One tablespoonful of Tarragon Cayenne pepper. vinegar. Cream. Two blades of mace. Put the yolks of t^g, butter, Tarragon vinegar, lemon juice or common vinegar, mace, a small pinch of cayenne pepper, and a little cream into a stewpan; set it in a bain marie, or another saucepan of boiling water, and let it cook until it is the thickness of custard. It must be stirred all the time. BROWN FISH SAUCE Ingredients One ounce of flour. Harvey sauce. One ounce of butter. One small eschalot. Half a pint of gravy or stock. Two mushrooms. Two tablespoonfuls of fish stock. Browning. Melt the butter, and fry the finely chopped eschalot and mushrooms for about five minutes, without letting them brown; then stir in the flour, add the gravy, fish stock, two or three drops of Harvey sauce, and a little browning; let it simmer for about twenty minutes. WHITE FISH SAUCE Ingredients Gravy. A blade of mace. Half a teaspoonful of anchovy Cream. sauce. The yolks of two eggs. Take a little strong gravy, mace, anchovy sauce, and some thick cream. Boil these together. Mix up the SAUCES, ETC. 63 yolks of egg- with some cream (cold) and add it to the rest when boiled. This sauce is good with fillets of lemon sole, etc., tied in curls, and boiled; remove the thread, dish them up, and pour the sauce round them. SAUCE FOR QREY MULLET Ingredients One glass of port wine. Cinnamon. Three mushrooms or trufBes. Brown sauce. Parsley. Make a brown sauce; add the port wine, the mush- rooms or truffles finely chopped, a sprig of parsley and a taste of cinnamon. Simmer for half an hour. MAYONNAISE SAUCE Ingredients The yolks of two eggs (raw). Two tablespoonfuls of salad oil. One dessertspoonful of Tarragon Salt and pepper, yinegar. Chives and mustard. Put the yolks of egg into a basin, with a pinch of salt and a little pepper; stir this well with a wooden spoon, dropping the oil in carefully, drop by drop; when this is as thick as butter, add the Tarragon vinegar, half a saltspoonful of mustard, and a little chives cut very small. This sauce should be quite thick. SAUCE SUPREME Ingredients One ounce of flour. Half a gill of cream. One ounce of butter. Lemon juice. One gill and a half of good veal Salt, or chicken stock. 64 OCKLYE COOKERY BOOK Put the butter into a stewpan, and when melted add the flour; stir it over a slow fire for ten minutes, taking care it does not brown; add the stock, and stir till it is well boiled and very smooth; add the cream, a few drops of lemon juice, a pinch of salt, and it is ready for use. This is the foundation of all good white sauces; if it is not perfectly smooth after the stock has been added, it should be passed through a tammy before adding the cream. VEAL STUFFING Ingredients Four ounces of beef suet. Half a teaspoonful of chopped Six ounces of breadcrumbs. thyme, and marjoram. Two eggs. A small quantity of grated lemon One small tablespoonful of peel. chopped parsley. Salt and pepper. Chop the suet very fine, put it into a basin, add all the other ingredients, mix well together and use. PUDDINGS AND GOLD SWEETS To steam puddings, place them in a saucepan of boiling water, sufficient to come half way up the mould or basin, and draw it to the side of the stove; the water must be kept just below boiling point, but it must not be allowed to boil, or the pudding will be spoilt. APPLE CAPAN Ingredients Three apples. Butter. Orange marmalade. Castor sugar. One ounce and a hall of arrow= One pint of milk, root. Peel and core the apples, slice them into a pie-dish, shake some sugar over them, spread a thin layer of orange marmalade over them, and put some little slices of fresh butter on the top. Mix the arrowroot smoothly with the milk, add enough sugar to sweeten it, stir it over the fire till It boils and thickens, pour it over the apples, and bake in a moderate oven for about half an hour. If the apples are hard, stew them first, and let them get quite cold before adding the marmalade and arrowroot. Stewed apple rings may be used. APPLE CHARLOTTE Ingredients Apples. Half a wineglass of sherry. Bread. One egg. Sugar. Breadcrumbs. Lemon peel. F 65 66 OCKLYE COOKERY BOOK Well butter the inside of a plain mould or basin, then cut out some small rounds of bread the size of half a crown, dip them in clarified butter, and lay them in a circle at the bottom of the mould; cover them with a piece of bread not thicker than a penny. Now line the sides with very thin strips of bread dipped in clarified butter, laid one overlapping the other. Have ready some apples cut in thin slices and stewed with sugar to taste, a little lemon peel and half a wineglass of sherry; egg and breadcrumb the inside of your mould of bread, and put in your stewed apples; place another piece of bread (well egged and breadcrumbed) over the apples and bake until well browned. If not quite crisp when turned out, sugar and salamander the top. 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.