Bakewell Pudding

Ingredients

• a couple of ounces of butter
• two ounces of pounded white sugar
• the beaten yolk of one egg
• the white of one
• one ounce of finely chopped mixed candied peel
• Have a pudding-dish lined with puff-paste
• a layer of strawberry jam
• a layer of apricot jam
• some black currant jam
• some sifted sugar

Method

1. 1

   Melt the butter and run it through a fine sieve.

2. 2

   Incorporate with it the sugar, beaten yolk, egg white, and candied peel.

3. 3

   Line a pudding-dish with puff-paste, place layers of strawberry jam, paste, apricot jam, and black currant jam, then another layer of the mixture.

4. 4

   Grate sugar over all and bake for about an hour and a quarter.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Bakewell Pudding. Take a couple of ounces of butter, melt it, and run it through a fine sieve, incorporate with it two ounces of pounded white sugar, the beaten yolk of one egg, the white of one, and one ounce of finely chopped mixed candied peel. Have a pudding- dish lined with puff-paste, place on it a layer of 8 PUDDINGS AND PASTRY strawberry jam, then a layer of the paste, then a layer of apricot jam, and on the top of that some black currant jam, and then another layer of the mixture. Grate some sifted sugar

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