Kendal Pudding
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This pudding is rich and somewhat expensive.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 35. The excerpt below is the record exactly as published.
Kendal pudding. Line the bottom of a pie-dish with thin slices of sponge-cake, and on the top of this lay a layer of brandy cherries. Next on the top of the cherries lay another layer of sponge- cake that has been spread over with some rather acid jam — i.e., some sharp- tasting jam like quince. Then on this lay another layer of brandy cherries, and on that a layer of cake spread over with some sweet jam, such as raspberry, then again some cherries, etc., taking care that the sharp and sweet-flavoured jams are in alternate rows. When the dish is filled to the top pour in a rich custard
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