Bakewell Pudding

Ingredients

• Pastry to line a dish, either rough puff or short crust
• Two tablespoonfuls of red-currant jam
• Two tablespoonfuls of lemon curd
• Two ounces butter
• Three ounces sugar
• Three ounces cake crumbs
• Three ounces ground almonds
• Three eggs
• Rind and juice of half a lemon
• Rind and juice of half a lemon

Method

1. 1

   Line and decorate a pie-dish with pastry; spread the bottom with jam and lemon curd.

2. 2

   Cream butter and sugar well; add eggs gradually with almonds, crumbs, grated rind, and strained juice of lemon.

3. 3

   Mix well, spread over jam, and bake in a moderate oven for about an hour.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 42. The excerpt below is the record exactly as published.

Bakewell Pudding. Pastry to line a dish, either rough puff or short crust. Two tablespoonfuls of red- currant jam. Two tablespoonfuls of lemon curd. Two ounces butter. Three ounces sugar. Three ounces cake crumbs. Three ounces ground almonds. Three eggs. Rind and juice of half a lemon

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