Bakewell Pudding

Ingredients

• one quarter of a pound of puff paste
• two ounces of candied peel
• one table-spoonful strawberry jam
• one table-spoonful plum jam
• one table-spoonful apricot jam
• one half pound butter
• one half-pound powdered sugar
• the yolks of nine eggs
• the whites of two eggs
• two ounces of almonds

Method

1. 1

   Line pie-dishes with puff paste.

2. 2

   Add half of the preserve and half of the candied peel to each dish.

3. 3

   Beat butter and sugar for 10 minutes, add yolks one by one.

4. 4

   Whip egg whites and fold in.

5. 5

   Pour mixture into dishes and bake in a moderate oven for 40 minutes.

6. 6

   Prepare almonds by blanching and slicing.

7. 7

   Sprinkle over baked puddings with sugar.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 113. The excerpt below is the record exactly as published.

Bakewell Pudding,— One quarter of a pound of puff paste, two ounces of candied peel, one table-spoonful straw- berry jam, one table-spoonful plum jam, one table-spoonful apricot jam, one half pound butter, one half-pound powdered sugar, the yolks of nine eggs, the whites of two eggs, two ounces of almonds

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