The Real Bakewell Pudding
Richard is a writer and editor who recently re-published Tuppenny Rice and Treacle, a book of his grandmother's recipes.
Ingredients
- 113 grams (4 ounces) butter
- 113 grams (4 ounces) sugar
- 2 egg yolks
- Almond flavoring, to taste
- All-butter puff pastry dough
- Raspberry jam
- Heavy cream, for serving
Preparation
1. Cream the butter and sugar, add the egg yolks, and beat thoroughly.
2. Put in a jar in a pan of water and let it boil until it is as thick as cream.
3. Remove from heat and allow to cool. When nearly cold add almond flavoring.
4. Line a pastry tin with an all-butter puff pastry.
5. Spread with a layer of raspberry jam, and cover with the mixture.
6. Bake in a quick oven (190-204°C/375-400°F) for about 30 minutes or until lightly browned on top.
7. Serve warm or cold with cream.
Richard Coates
Richard Coates is a British writer and editor. Tuppenny Rice and Treacle – Cottage Housekeeping 1900 -1920 by Doris E. Coates, originally published in 1975, is based on his grandmother’s personal recipe books from the turn of the last century. These included a wide variety of recipes for nutritious and filling meals for working men and growing families, making maximum use of what was available: hearty meat dishes with root vegetables, puddings and dumplings, cakes and buns, sweets and jams, and a wide variety of organic beverages. For more information, please see www.harpsdenpress.com
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