Bakewell Pudding

Ingredients

• Enough puff paste to line a pie-dish
• 2 ozs. of candied peel
• 0.5 lb. of blackberry jam
• 0.5 lb. of apricot jam
• 0.5 lb. of strawberry jam
• 5 lb. of cheese cake mixture
• 0.5 lb. of sugar
• 0.5 lb. of butter
• 4 eggs

Method

1. 1

   Line a pie-dish with paste covered with chopped candied peel, place on it several layers of different coloured jam, and then a layer of cheese cake mixture.

2. 2

   Clarify the butter and add the sugar to it, the yolks of four and the white of one egg, and the chopped almonds; pour on the top of the layers of preserve, and grate some fine sugar over it.

3. 3

   Bake in a moderate oven for an hour and a quarter.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 18. The excerpt below is the record exactly as published.

2 ozs. of candied peel ; | lb. rrated bread ; ^ lb. of sugar ; 1 lemon ; 1 teaspoonful of : e3 ; 8 eggs ; 1 wineglass of rum or brandy. ?lh.op the suet finely, well dry the currants, stone .. chop the raisins, grate the bread, pound the . ar, grate the lemon peel ; mix all the dry ingre- lats together, then add the eggs (the whites and Iks beaten separately), and afterwards the rum or i:,ndy. Boil twenty-four hours in a well-buttered li:nd basin, serve with brandy butter, made as ows : half a pint of cream whisked to a froth, wineglassful of brandy, sugar to taste, quarter jiind of chopped blanched almonds. To be served ai tureen and eaten cold with the pudding. > I Bakewell Pudding. VoR Six Persons. — Enough puff paste to line a pie-dish ; zzs. of candied peel ; ^ lb. of blackberry jam ; lb. of i' cot jam ; f lb. of strawberry jam ; 5 lb. of cheese cake :tture ; j lb. of sugar ; ^ lb. of butter ; 4 eggs

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