Bakewell Pudding

Ingredients

• 2 oz. butter
• 2 oz. sugar
• 2 oz. ground almonds
• 2 oz. bread-crumbs
• Grated rind of 1/2 lemon
• 2 small eggs
• Rough puff pastry (p. 49)
• Raspberry or apricot jam

Method

1. 1

   Beat butter and sugar to a cream; add eggs, beat well.

2. 2

   Add lemon-rind, crumbs, and almonds; mix well.

3. 3

   Line a flat dish with the pastry, spread a layer of jam over the pastry, pour in the mixture.

4. 4

   Bake in a quick oven from 20 to 30 minutes.

5. 5

   Dust well with castor sugar.

6. 6

   Serve hot or cold.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 26. The excerpt below is the record exactly as published.

Grated rind of i lemon. Cherry Pudding J lb. sugar. 2 oz. flour. 3 yolks and whites sepa- rated. Method, — Decorate a well-buttered plain or fancy mould with I oz. of the cherries cut in small pieces. Cream the butter and sugar, add yolks of eggs, beat w^ell, then add lemon-rind, cake-crumbs, flour, and remainder of cherries cut up ; lastly, stir in the whites of eggs, stiffly whipped. Pour mixture into the mould; cover with a double fold of well-buttered paper. Steam for 2 hours. Turn out carefully. Serve with wine sauce. \ tea-spoonful salt. Method, — Mix flour, crumbs, sugar, salt, and baking-powder in a bowl ; chop figs and suet, add to flour and crumbs. Beat up egg, add with a little milk, and mix to a soft dough with a wooden spoon. Put into a w^ell-greased pudding-mould, cover with a greased paper. Steam for 2 hours. Serve with sweet sauce. Fig Pudding 3 oz. bread-crumbs. 6 oz. figs. I egg (large). A litde milk. 3 oz. flour. 3 oz. sugar. 3 oz. finely chopped suet. I tea-spoonful baking-powder. Lemon Pudding 3 oz. flour. 3 oz. sugar. A little milk. \ tea-spoonful salt. I large egg or 2 small ones. 3 oz. finely chopped beef suet. Grated rind of i large lemon. I tea-spoonful baking-powder. 3 oz. bread-crumbs. Method, — Mix flour, bread-crumbs, sugar, suet, salt, and baking-powder in a bowl ; add grated rind and strained juice 58 HOUSEHOLD COOKERY of lemon. Beat eggs, add with a little milk, and mix to a soft dough. Pour into a well-greased pudding-mould or basin. Cover with greased paper and steam 2 hours. Serve with sweet sauce. Superior Treacle Pudding 3 oz. flour. 3 oz. sugar, oz. currants. 2 small eggs. A little milk. Grated rind of i lemon. 3 oz. bread-crumbs. 3 oz. chopped suet. \ tea-spoonful ground ginger. J tea-spoonful salt. I tea-spoonful baking-powder. I table-spoonful treacle. I table-spoonful syrup. Method. — Mix all dry ingredients well together, add lemon- juice, treacle, eggs, and milk, mix to a soft dough. Pour into a well-greased mould. Cover with greased paper and steam 2 hours. Vennoise Pudding 5 oz. stale bread. 3 oz. castor sugar. 5 oz. sultanas. 2 oz. mixed candied peel. I oz. lump sugar. Grated rind of i lemon. 3 eggs. I pint milk. I glass sherry. i table-spoonful water. Method, — Cut bread into small dice, and soak with sherry and \ pint of milk, keeping the basin covered. Chop the peel finely, and add with cleaned sultanas, sugar, and lemon-rind to bread, etc. Put the lump sugar and water in a pan, place over the fire till it becomes a dark brown. Cool a little, add milk slowly, until the caramel dissolves, then add eggs, well beaten. Pour this brown custard over the pudding mixture, and mix thoroughly. Pour into a well-buttered mould, cover with a greased paper, and steam 2 hours. Serve with vanilla or German egg sauce. PUDDINGS 59 Gloucester Pudding 4 oz. bread-crumbs. 4 oz. suet (finely chopped). 4 oz. flour. 4 oz. sultanas. 4 oz. sugar. 2 oz. candied peel. I glass sherry. 2 eggs. I tea-spoonful ground cinnamon. Method, — Mix the dry ingredients together; add sherry and beaten eggs, and mix well. Pour into a greased pudding mould, and steam 2 hours. Serve with sweet sauce. Fruit Pudding Fruit. Suet pastry (p. 49). Sugar. Method, — Roll pastry out, leaving a little for the top. Line a greased basin with it, put in sugar, fruit, and a little cold water. Roll out remainder of pastry, place on top, press the edges together. Cover with a greased paper. Steam 2 hours. Turn out and serve. Plum Pudding \ lb. beef suet. I lb. sultanas. % lb. bread-crumbs. 1 lb. moist sugar. 2 oz. almonds. \ oz. grated nutmeg. I tea-spoonful salt. Wine-glass of brandy. \ lb. valencias. i lb. currants. I lb. mixed candied peel. \ oz. ground cinnamon. \ oz. ginger. Grated rind of i lemon. 4 large eggs. Wine-glass of sherry. Method, — Clean currants and sultanas, stone and chop raisins, blanch and chop almonds, cut up peel finely, shred and chop suet, mix these with bread-crumbs and other dry ingredients in a bowl. Beat up eggs, add with the sherry and brandy to the dry ingredients, then mix the whole very thoroughly. Put into well-greased pudding-moulds ; cover with greased paper. Steam in boiling water for 5 or 6 hours. 6o HOUSEHOLD COOKERY Plum Pudding (without Eggs) h lb. bread-crumbs. % lb. valencias. I lb. currants. \ lb. almonds. I lb. moist sugar. I tea-spoonful salt. I tea-spoonful ground ginger. Grated rind and juice of i lemon. \ lb. beef suet. lb. sultanas. lb. mixed candied peel. % lb. potatoes, peeled and grated. \ lb. carrots, peeled and grated. I tea-spoonful ground cinnamon. I tea-spoonful grated nutmeg. Wine-glass of brandy. Wine-glass of sherry. Method. — Prepare and mix all the dry ingredients, add carrots and potatoes, then add sherry and brandy. Mix all very thoroughly. Put into greased pudding-moulds ; cover with greased paper. Steam 5 or 6 hours. Beef^steak Pudding 1 lb. steak. i table-spoonful flour. \ tea-spoonful pepper. i tea-spoonful salt. Cold water. Suet pastry (p. 49). Method. — Line a greased pudding-basin with suet pastry, reserving one-third for the cover. Cut meat into thin slices, cut fat in small pieces. Mix flour, salt, and pepper on a plate ; dip meat in this seasoning, put a piece of fat on the end of the meat, and roll up. Put into the basin and half fill with water. Wet the edges, place a cover of pastry on top. Cover with a greased paper. Steam 2 hours. Bakewell Pudding 2 oz. butter. 2 oz. sugar. 2 oz. ground almonds. 2 oz. bread-crumbs. Grated rind of \ lemon. 2 small eggs. Rough puff pastry (p. 49). Raspberry or apricot jam

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